Curried Spinach and Tofu
This recipe is inspired by an Indian vegetarian dish called saag paneer; here, the traditional soft, unripened cheese is replaced with tofu.
- Total Time:
- Servings: 4
Source: Everyday Food, April 2005
- 2 tablespoons vegetable oil
- 1 yellow onion, minced
- 4 garlic cloves, minced
- Coarse salt and ground pepper
- 1 tablespoon curry powder, preferably Madras
- 1/2 teaspoon ground ginger
- 2 packages (10 ounces each), frozen chopped spinach, cut into chunks (unthawed)
- 3/4 cup reduced-fat sour cream
- 2 packages (12.5 ounces each) extra-firm silken tofu, drained and cut into 1/2-inch cubes
- Cooked rice, preferably basmati, for serving (optional)
Heat oil in a large skillet over medium-high heat. Add onion, garlic, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is beginning to brown, 5 to 7 minutes. Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.
Add spinach and 1 1/2 cups water; bring to a boil, breaking up spinach with a spoon. Reduce heat to medium; simmer, stirring occasionally, until almost all liquid has evaporated, 10 to 12 minutes.
Stir in sour cream and tofu; cook just to heat through, 3 to 5 minutes (do not boil). Serve with rice, if desired.