A flavorfully spiced dish. Delicious!  You can find tubes of ginger paste in your produce section (along with tubes of many other fresh herbs) – grab some, they make preparation easy. Serve with rice (or other favorite whole grain) and whole grain naan bread.

Makes: 4 servings

Ingredients:

• 14-16 oz firm tofu, medium dice
• 1 tablespoon olive oil
• 4 teaspoons garam masala
• 2 teaspoons salt
• 3 medium garlic cloves, minced
• 1 small onion, chopped fine
• 3 medium plum tomatoes, finely diced
• 1 tablespoon grated fresh ginger
• 1 pound (16 oz) baby spinach
• 1/2 cup cashew cream
• 3/4 cup water
• 1 teaspoon sugar
• 1 ½ tablespoon lemon juice
• 3 tablespoons minced fresh cilantro
• Red chili flakes (optional for a little heat, to taste)
• Chopped roasted cashews, or pine nuts

Instructions:

1. Drain tofu and pat dry. Gently toss tofu with 2 teaspoons of the garam masala.
2. Heat a large frying pan over medium-high heat and add ½ tablespoon of the oil. When it shimmers, add tofu in a single layer and cook until browned, about 5 minutes. Transfer to a plate.
3. Wipe out the pan, return it to the stovetop over medium heat, and add remaining 1/2 tablespoon oil. When it shimmers, add garlic, onion and remaining garam masala and cook, stirring occasionally, about 3 minutes. Stir in tomatoes, ginger, lemon juice and sugar and cook until tomatoes soften slightly, about 2 minutes. Stir in cashew cream and water, cooking until liquid is slightly reduced.
4. Add spinach in handfuls and stir frequently, cooking until spinach is very and any excess liquid is cooked off, about 6 minutes. Stir in reserved tofu and cook until heated through, about 1 minute. Remove from heat.
5. Garnish with chopped cilantro, nuts and chili flakes if desired.