Curried Spinach and Tofu
SMART SUBSTITUTIONS This recipe is inspired by saag paneer, an Indian dish traditionally made with soft, fresh cheese; here, the cheese is replaced with tofu, which is lower in fat. Reduced-fat sour cream, instead of coconut milk, thickens the curry sauce.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Heat oil in a large skillet over medium-high. Add onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until onion begins to brown, 5 to 7 minutes. Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.
Step 2
Add spinach and the water; bring to a boil, breaking up spinach with a spoon. Reduce heat to medium; simmer, stirring occasionally, until almost all liquid has evaporated, 10 to 12 minutes.
Step 3
Stir in sour cream and tofu; cook just to heat through, 3 to 5 minutes (do not boil). Serve with rice, if desired.
about tofu
Step 4
Tofu is sold in two types of packaging in grocery stores: refrigerated and shelf stable. Shelf-stable tofu can be stored at room temperature until opened, up to about 1 year (check the label for the use-by date); look for it in the Asian-food section.
nutrition information
Step 5
Per Serving (without Rice)
Step 6
Calories: 294
Step 7
Fat: 17.3g
Step 8
Protein: 21.5g
Step 9
Carbohydrates: 17.6g
Step 10
Fiber: 5.6g
