Tofu and Spinach

Spice pattern: ‘The Usual’ Indian

The turmeric turns the tofu a bright yellow, so this dish looks like scrambled eggs and spinach. It is a quick and easy light meal with whole wheat toast, breakfast, lunch or dinner.

Elements-

• 2-4 tbsp peanut oil 
• or peanut oil & butter
• 1 small green chili, seeded and chopped
• 1 med onion chopped
• ½ tsp turmeric
• ½ tsp coriander
• ½ tsp cumin
• ½ tsp salt or to taste
• 1 package (about 10 oz) firm or extra firm tofu,
• drained and cut in ½ in cubes
• 1 package (about 12 oz) frozen chopped spinach
• or equivalent fresh spinach, chopped
• 1 tbsp lemon juice

Description- 

Heat the oil, cook the chilis in the oil about 3 minutes, then add the onion and spices and cook on a low flame until the onions are soft, the longer the better. Add the tofu, stir and cook uncovered while the tofu absorbs the spices. Add spinach, stir and heat through. Adjust salt, add lemon juice and serve.

More Information- Vegetarian Thanksgiving