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Ingredients
1 ½ pounds spinach
12 ounces firm or extra-firm tofu
2 tablespoons butter or oil
1 tablespoon minced ginger
1 tablespoon minced garlic
3 dried chilies
2 tablespoons garam masala or curry powder
Salt to taste
½ cup yogurt
1 ½ cups light cream or half-and-half
Nutritional analysis per serving (4 servings)
16 grams carbs; 119 milligrams cholesterol; 453 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 22 grams saturated fat; 39 grams fat; 6 grams fiber; 906 milligrams sodium; 16 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim and wash spinach; do not dry. Chop leaves in one-inch pieces. Cut tofu in two horizontally and wrap in paper towels. Put it under a couple of plates.
- Step 2
Put butter or oil in a large nonstick skillet over medium-high heat. A minute later, add ginger, garlic and chilies and cook, stirring occasionally, until garlic begins to color.
- Step 3
Stir in garam masala or curry powder and a large pinch of salt and cook, stirring, for about 30 seconds. Add spinach and cook, stirring, until it wilts, then add yogurt and a cup of cream. Pick out chilies and discard.
- Step 4
Cook mixture over medium-high heat; liquid in spinach will boil off. When mixture is nearly dry, cut tofu into half-inch pieces and incorporate. When tofu is hot, add remaining cream and cook for another minute or two, stirring. Adjust seasoning and serve.
Private Notes
Comments
I live in a deeply rural area and could only shop at the local Shop n Sav before I made this recipe. So I used chopped frozen spinach (thawed in the microwave and drained through a sieve) and dried red pepper flakes (maybe 1/2 tsp?). This turned out great and was a quick evening meal (even with the time it took to thaw the spinach). My kids are relatively adventurous eaters and they approved. This will make it into the regular rotation of weeknight evening meals.
Cleaning that much spinach is A LOT of handwork, but if you don’t care about stems, buy the prepackaged baby spinach and proceed. Did not have access to dried chilis, so added hot pepper flakes. Added too much for my taste, but I am a wimp. Otherwise, delicious.
I live in a deeply rural area and could only shop at the local Shop n Sav before I made this recipe. So I used chopped frozen spinach (thawed in the microwave and drained through a sieve) and dried red pepper flakes (maybe 1/2 tsp?). This turned out great and was a quick evening meal (even with the time it took to thaw the spinach). My kids are relatively adventurous eaters and they approved. This will make it into the regular rotation of weeknight evening meals.