Nutritive InformationPer Serving
- Calories:221 Kcal
- Fat: 14 g
- Carbohydrate: 16 g
- Protein: 11 g
- Fiber: 4g
- 1 package (12-14 oz.) firm tofu
- 2 bags (5 oz.) baby spinach
- 3 Tbsp. canola oil, divided
- 1¼ cups finely chopped onion
- 1 Tbsp. chopped garlic
- 1½ tsp. grated ginger, or 1 Tbsp. finely chopped
- 1 green or red chile pepper, chopped (seeds optional)
- 1 Tbsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. garam masala
- 1/2 tsp. ground turmeric
- 2 vine tomatoes, seeded and chopped
- Drain tofu and halve block horizontally into 2 slabs. Line baking sheet with 3 layers of paper towels. Place tofu slabs on baking sheet, touching side by side. Cover tofu with 2 layers of paper towels. Set another baking sheet on top of tofu. Place 4 large cans on top of baking sheet. (Canned tomatoes or beans work well.) Or use 2 large cans and then place empty cast iron skillet on top of them. Press for 20 minutes.
- While tofu presses, rinse spinach and drain in colander. Pat spinach with paper towels or whirl in salad spinner, in batches, if necessary, until almost dry. Set spinach aside.
- Cut pressed tofu into 3/4-inch cubes. Place tofu in bowl, add 1 tablespoon oil and gently toss to coat tofu.
- Heat 1 tablespoon oil in medium skillet over medium-high heat. Arrange tofu in 1 layer and cook until golden on bottom, 3-4 minutes. Turn and cook cubes until golden to brown on 2 more sides, about 6 minutes in all, then transfer to plate and set aside. Wipe out pan, and return to heat.
- Heat remaining 1 tablespoon oil over medium-high heat. Add onions and cook until they start to color, 5 minutes, stirring often. Add garlic, ginger and chile pepper and stir for 1 minute. Add cumin, coriander, garam masala and turmeric, stirring until spices coat onions and are fragrant, 30 seconds. Mix in tomatoes and cook, stirring occasionally, until mixture is moist and lumpy, 4 minutes. Add half the spinach, mixing until it collapses, 3 minutes. Add remaining spinach and stir until it collapses, 2 minutes. Add tofu and cook, stirring often, until spinach is very moist, 4 minutes. Continue cooking, stirring occasionally, until spinach is tender, about 3 minutes. Season to taste with salt and freshly ground pepper.