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Indian-Spiced Tofu with Wilted Spinach and Yogurt

Golden cubes of tofu, sauteed with mustard and coriander seed, replace paneer cheese in this nod to the classic Indian dish.

  • Servings: 4

Source: Whole Living, September 2012

Ingredients

  • 12 ounces firm tofu, drained and cut into 1/2-inch cubes
  • 2 tablespoons canola oil
  • Coarse salt
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1/2 teaspoon cumin seed, crushed
  • 1/2 teaspoon coriander seed, crushed
  • 1/4 teaspoon mustard seed, crushed
  • Pinch red pepper flakes
  • 1 1/2 pounds fresh spinach, stemmed and chopped
  • 1 cup low-fat plain yogurt
  • 2 cups cooked brown rice

Directions

  1. Press tofu.

  2. In a large cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Add tofu and cook, turning, until golden brown, about 7 minutes. Transfer to a plate and season with salt.

  3. Heat remaining oil in a large pot over medium-high heat. Add onion and garlic and cook, stirring, until tender, about 5 minutes. Add ginger and spices and cook, stirring, until spices are toasted, about 1 minute. Add spinach and cook, stirring, until just wilted, 2 to 3 minutes.

  4. Remove from heat and stir in yogurt. Season with salt and stir in golden tofu. Serve with rice.

Cook's Notes

Spice Market
Golden cubes of tofu, sauteed with mustard and coriander seed, replace paneer cheese in this nod to the classic Indian dish.

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