8 oz firm tofu
2 tablespoon oil
1/2 teaspoon chili powder or paprika
1/2 teaspoon black pepper or to taste
1/4 teaspoon of salt or to taste
12 oz baby spinach or use fresh bunch of spinach
2 tablespoon of oil
1/2 teaspoon cumin seeds
1 teaspoon curry powder
1/2 teaspoon salt or to taste
Cut the tofu into strips and lightly fry it on both sides until it is golden brown.
When it is cool cut them into thin strips. Add some paprika, black pepper, and salt to taste and mix it into the tofu.
Wash and cut the spinach. To a pan on medium heat add two tablespoon of oil and 1/2 teaspoon of cumin seeds and heat it until the cumin seeds start to sizzle. When the cumin seeds starts to sizzle add the chopped spinach and cook it uncovered until the water in the spinach evaporates, takes about 5 minutes. Add salt to taste and curry powder and cook for another 5 minutes until the spinach is dry. Add the prepared tofu, mix and turn the heat off.
Serves as a side dish with any grain or flat bread like chapati. I like to make a wrap out of it for take out. Serves 4
