Curried Tofu with Spinach and Tomatoes

* 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 :
Amount Measure Ingredient -- Preparation Method
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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.

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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