Curried Tofu with Spinach and Tomatoes

[Guest guest]

* Exported from MasterCook Mac *

 

Curried Tofu with Spinach and Tomatoes

 

Recipe By : The New Soy Cookbook, Lorna Sass

Serving Size : 3 Preparation Time :0:00

Categories : Tofu Vegan

Vegetables Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound lowfat extra-firm tofu

- frozen- defrosted and drained

1 cup onions -- coarsely chopped

1 cup water

1/4 cup mild curry paste -- * see note

3 tablespoons unsweetened dried coconut -- grated

3 large plum tomatoes -- cut into eighths

3/4 pound spinach -- coarsely chopped

1/3 cup chopped cilantro -- optional

 

* Lorna recommends Patak's curry paste

 

Press the tofu between 2 plates, 4 or 5 times, until all the water is

released. Cut the tofu into 1 inch cubes.

 

Saute the onions until lightly browned, about 3 minutes. Add the

water and blend in the curry paste and coconut. Stir in the tofu,

making sure it all gets coated with the curry sauce. Stir in the

tomatoes.

 

Cover and cook over medium heat until the tomatoes are soft, about 5

minutes. If the mixture seems quite dry, stir in 1/4 cup water. ADd

the spinach. Cover and continue cooking until the spinach is tender,

2-3 minutes. Add salt and the cilantro, if you like.

 

Serve the curry in bowls over steamed basmati rice, with your

favorite sweet mango chutney on the side.

 

> " Ellen C. " <ellen

 

 

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Per serving (excluding unknown items): 101 Calories; 3g Fat (23%

calories from fat); 5g Protein; 17g Carbohydrate; 0mg Cholesterol;

120mg Sodium

Food Exchanges: 3 Vegetable; 1/2 Fat

 

NOTES : You will have good results if you use fresh pressed tofu

without first freezing it.

 

Nutr. Assoc. : 0 0 0 0 0 3106 0 0 0

_____

 

--

Ellen C.

ellen