Thursday, January 17, 2013

Indian-inspired spinach and tofu

Have you ever eaten something that you liked, but knew you could make better, or significantly cheaper? That’s how I felt when I had one of Amy's Kitchen's Indian spinach tofu wraps. I loved the wrap, and the convenience of it being frozen and easy to grab on the way out the door, but at about $3 a pop, I felt guilty buying them. I knew it couldn't be that hard to recreate, and since the ingredients are all listed on the pack, I just had to try and figure it out.

The recipe was pretty quick to throw together. I made three wraps to freeze for later, and ate the remaining serving with a piece of wheat naan. I really enjoyed it both ways, and even ate it at room temperature, since I didn't have access to a microwave when I ate it. It's fairly healthy, and the spinach and tofu alone is only about 100 calories (though bread or a wrap will obviously add to that).

Indian-inspired Spinach and Tofu
Makes 4 servings, can easily be doubled

Ingredients :
1 Tbsp olive oil 1/2 onion, diced
1 clove of garlic, minced
8 oz baby spinach
1 tsp curry powder*
1/2 tsp ginger powder*
1 tsp cinnamon*
1/2 tsp salt 1/2 block firm tofu, cut into cubes
1/8 cup broth (chicken, veggie, etc.), optional
*Spices can be altered to taste. The addition of turmeric would also be good, though I didn't add any, because I was out.

1. Heat oil over medium heat in a large rimmed skillet (a large sauce pan would probably work too). Sauté onion until translucent, about 5 minutes.
2. Add garlic and sauté until fragrant, about 1 minute.
3. Add spinach (you will need to add it in two or three parts, because it won’t all fit in your pan). Add part of the broth with each addition of spinach. Turn the leaves until all the spinach has been added and wilted. Add spices. Remove from heat.
4. Using a food processor or blender, mix together the tofu and the spinach mixture until desired consistency.

If making wraps, I recommend assembling them and baking them in the oven for about 15 minutes at 325, so they are golden on the outside and a bit crisp. They can then be cooled and frozen.

1 comment:

  1. Spot on and delicious! Thank you!!

    ReplyDelete