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Creamy spinach with tofu
Prep Time: 00:10
Cook Time: 00:25
3/4 pound firm tofu, cut into 1- inch cubes
2 tablespoons canola oil
1/2 cup coarsely chopped shallot or red onion
1 teaspoon cumin
1/2 teaspoon fennel seeds
1/2 teaspoon cayenne
1 tablespoon ground coriander
salt to taste
1/4 teaspoon ground turmeric
1 1/2 pounds fresh spinach, stems trimmed at the end and washed in 2 changes of water, or 12 ounces baby spinach, rinsed
1/2 cup greek yogurt
1/4 teaspoon cornstarch
1Drain and dry the tofu. Heat 1 tablespoon of the oil over medium-high heat in a wok or a large, heavy lidded skillet and add the tofu. Stir-fry until golden brown and remove from the heat.
2Heat the remaining oil over medium-high heat and add the cumin, fennel seeds, onion and cook until lightly browned, about 3 minutes. Add the coriander, salt, cayenne and turmeric, stir for about 10 seconds and add the spinach in batches, adding the next batch after the first batch wilts and stirring and scraping the bottom of the pan to deglaze.
3Transfer spinach mixture to blender and puree; then return to pan and add tofu, stirring occasionally, for 2 to 3 minutes. Whisk the cornstarch into the yogurt. Remove the pan from the heat and stir in the yogurt.
This works as a side dish or as a main (you could add chickpeas, chicken, etc. as well.)
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