I've been trying to work on some more vegetarian-friendly recipes for my cookbook, and I think I have a winner with this tofu scramble with warm Indian spices. I wish I could've taken some pictures, but alas, my camera was stolen some months ago (along with my TV, which I've since replaced).
1 block firm tofu, excess moisture removed
3 cups fresh spinach, washed
1 cup diced onion
1 cup diced tomato (canned is fine)
4 cloves garlic, minced
1 tablespoon ginger
1 teaspoon cumin seeds
1 teaspoon hot Madras curry powder
2 tablespoons oil
salt and pepper to taste
Heat the oil on medium heat and soften the onions for about 5 minutes. Add the garlic and cook another 2-3 minutes.
Put in the cumin seeds, ginger, and curry powder. Stir to coat the onions and garlic with the spices.
Turn up the heat to medium high and add the spinach and let it wilt down, about 5 minutes.
Add the tomatoes and stir.
Crumble the tofu into the vegetable and spice mixture and stir to coat. Allow the tofu to heat through. Season with salt and pepper and serve.
Serves 4-6, depending on whether it's a main or a side.
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