INDIAN-SPICED TOFU WITH WILTED SPINACH AND YOGURT

Indian-Spiced Tofu with Wilted Spinach and Yogurt image

Provided by Martha Stewart

Number Of Ingredients 13

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 450 g, Cholesterol 5 g, Fat 15 g, Fiber 12 g, Protein 21 g, SaturatedFat 2 g, Sodium 324 g