Saag Tofu (indian Tofu With Spinach)

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 1 (14 ounce) package water-packed firm tofu, drained
• 4 teaspoons canola oil, divided
• 3/4 teaspoon salt, divided
• 1 onion, sliced 1/4 inch thick
• 2 medium garlic cloves, finely chopped
• 1 teaspoon freshly grated gingerroot
• 1 teaspoon mustard seeds
• 1 lb baby spinach
• 1 cup low-fat yogurt or 1 cup nonfat plain yogurt
• 1 1/2 teaspoons curry powder
• 1/4 teaspoon ground cumin

Recipe

• 1 cut tofu into thirds lengthwise and eighths crosswise. heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. add tofu and sprinkle with 1/4 teaspoon salt. cook, stirring gently every 2 to 3 minutes, until browned on all sides, 6 to 8 minutes. transfer to a plate.
• 2 add the remaining 2 teaspoons oil to the pan and reduce heat to medium. add onion, garlic, ginger and mustard seeds and cook until the onion is translucent, 4 to 6 minutes. add spinach in batches small enough to fit in the pan and cook, stirring frequently, until all the spinach has been added and has wilted, 4 to 6 minutes more.
• 3 meanwhile, combine yogurt, curry powder, cumin and the remaining 1/2 teaspoon salt in a small bowl. add to the pan along with the tofu and cook until heated through, about 2 minutes.