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Scott Phillips

Servings: 4

A creamy yogurt-spinach sauce surrounds spiced, crisped cubes of tofu in this aromatic, satisfying dish. If you like hot foods, leave the serrano chile seeds in. Serve with rice or naan.

Ingredients

  • 2 small yellow onions, coarsely chopped (about 1-1/4 cups)
  • 3 medium cloves garlic
  • 2 Tbs. coarsely chopped fresh ginger
  • 1 serrano chile, stemmed, seeded, and coarsely chopped
  • 3 tsp. garam masala
  • 1 14-oz. package extra-firm tofu, drained and cut into 3/4-inch cubes
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. vegetable oil
  • 1 lb. baby spinach, coarsely chopped
  • 3/4 cup plain Greek whole-milk yogurt
  • 2 Tbs. toasted sliced almonds

Nutritional Information

      Calories (kcal) : 290
      Fat Calories (kcal): 190
      Fat (g): 22
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 9
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 10
      Sodium (mg): 400
      Carbohydrates (g): 11
      Fiber (g): 3
      Sugar (g): 4
      Protein (g): 16

Preparation

  • In a food processor, combine half of the onions, the garlic, ginger, chile, 2 tsp. of the garam masala, and 2 tsp. water, and pulse into a paste.
  • In a medium bowl, toss the tofu with the remaining 1 tsp. garam masala, 1 tsp. salt, and 1/2 tsp. pepper.
  • Heat 2 Tbs. oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, tossing the cubes occasionally and adjusting the heat as necessary, until golden brown all over, about 10 minutes; transfer to a paper-towel-lined plate to drain.
  • Heat the remaining 1 Tbs. oil in the same skillet over medium-high heat. Add the remaining chopped onion and a pinch of salt, and cook, stirring, until light golden brown, 3 to 4 minutes. Reduce the heat to medium, add the garlic and ginger mixture, and cook, stirring constantly, until dry and fragrant, 3 to 4 minutes.
  • Add the spinach in batches and cook, stirring often, until wilted, 3 to 4 minutes. Remove from the heat and let cool 1 minute. Stir in the yogurt a little at a time, and then gently stir in the tofu. Season to taste with salt and pepper. Serve topped with the almonds.

Tip

Garam masala, an Indian spice mix, is available at most supermarkets.

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