Search This Blog

*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Saturday, May 19, 2012

Curried spinach and tofu

This, ladies and gents, is tofu and guess who ate it...???
No not the dog, because it was so nasty we put it in her dish...
LOGAN!
Logan ate this tofu dish.
Granted I also made chicken for him, but he still ate tofu, I almost fainted.
This was the first recipe that I made out of the new cookbook...
And I must say, so far, I'm impressed!
One thing that I LOVE about this book is that each recipe has a calorie count.
While some of you may be like my husband and you don't need to know how many calories you are consuming, I am not.  I am going to be a bridesmaid in August and I need to get moving!
So this book, which has delicious low cal foods, is my savior!
This particular recipe has 294 calories per serving and it accomplishes that by swapping high cal coconut milk for reduced fat sour cream.  And I must stay it was still a hit!  Success!
ENJOY!

Curried Spinach and Tofu
2 T vegetable oil, such as safflower
1 med onion, minced
4 garlic cloves, minced
S&P
1 T curry powder
1/2 tsp ground ginger
2 packages (10oz) frozen chopped spinach (do not thaw)
1 1/2 cups water
3/4 cup reduced fat sour cream
2 packages (12.5 oz each) extra firm silken tofu, drained and cut into 1/2 in cubes
Cooked rice, preferably basmati, for serving (optional)

Heat oil in a large skillet over med-high.  Add onion and garlic, and season with S&P.
Cook, stirring occasionally, until onion begins to brown, 5-7 minutes.  Add curry powder and ginger; cook, stirring until fragrant, about 1 minute.
Add spinach and the water; bring to a boil, breaking up spinach with a spoon.  
Reduce heat to med; simmer, stirring occasionally, until almost all liquid has evaporated, 10-12 min.
Stir in sour cream and tofu; cook just to heat through, 3-5 min (do not boil).  
Serve with rice, if desired. 
Serves 4.

I served this with these very popular rolls, which were incredibly easy to make.
I got the recipe from this wonderful lady's cookbook.
Buy some frozen unrisen rolls at the store.
Follow the instructions on the bag, but before putting them in the oven to cook brush them with olive oil or butter and sprinkle them with fresh chopped rosemary and sea salt.
You will be an extremely popular person, I promise!
Here they are after spending about 4 hours rising!

Right before going into the oven! YUM!
All 9 of these were devoured by 3 of us...so good!

Logan Rating: ****










2 comments:

  1. Miss you! This looks SOOOOOO good! Keep it up lady!!!

    ReplyDelete

I LOVE YOUR FEEDBACK! PLEASE LEAVE A COMMENT!