Recipes Ingredients Pasta and Grains Rice Recipes Indian-Spiced Tofu with Wilted Spinach and Yogurt 4.8 (4) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Golden cubes of tofu, sauteed with mustard and coriander seed, replace paneer cheese in this nod to the classic Indian dish. Ingredients 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 Directions Press tofu. 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. 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. Remove from heat and stir in yogurt. Season with salt and stir in golden tofu. Serve with rice. Rate it Print