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.


  • 12 ounces firm tofu, drained and cut into ½-inch cubes

  • 2 tablespoons canola oil

  • Coarse salt

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 1 teaspoon freshly grated ginger

  • ½ teaspoon cumin seed, crushed

  • ½ teaspoon coriander seed, crushed

  • ¼ teaspoon mustard seed, crushed

  • Pinch red pepper flakes

  • 1 ½ pounds fresh spinach, stemmed and chopped

  • 1 cup low-fat plain yogurt

  • 2 cups cooked brown rice


  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.

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