Tofu Saag with Basmati Rice

Ingredients:


4 cups of baby Spinach
1 piece of Extra Firm Sprouted Tofu, cut in 1/2 inch pieces
1/2 stick of unsalted butter
1 shallot, finely chopped
1 medium sized yellow onion, finely chopped
1 inch section of fresh ginger, peel removed (or 1/2 tsp grated)
3 large cloves of fresh garlic (1 1/2 tsp minced)
1 cup of mozzarella cheese*
3/4 cup of coconut milk
1/2 plain Greek yogurt*
Spices:
        1/2 teaspoon each:
              -Turmeric
              -Ground Black Pepper
              -Sea Salt
        1/8 teaspoon each:
              -Ground Mustard
              -Chili Powder
              -Cumin
              -Cinnamon
              -Nutmeg

Makes 4 Servings

Directions:

Prepare 4 servings of Basmati rice according to the package instructions. When it comes time to let the rice simmer, begin the Tofu Saag.

My trick for easily prepping garlic and ginger is to run them through my food processor until they're thoroughly diced. For this recipe, feel free to do the ginger and garlic together at once.

Over medium heat, melt butter in a large skillet and saute tofu until the pieces are lightly golden brown. Add the shallots and onions, cooking them until they become clear. Add the garlic and ginger and saute again for about 2 minutes to let their flavors mingle.

Reduce the heat to low and add the eight spices listed above, stirring until the whole mixture becomes a soft, golden yellow from the Turmeric. Slowly pour in coconut milk and Greek yogurt, mix well.

 One handful at a time, fold in the fresh spinach. Continue folding until the spinach wilts and combines into a smooth texture. Last, fold in the cheese of your choice until completely melted.

Serve over a bed of Basmati rice and enjoy.

*Vegan cheese and vegan yogurt maybe substituted but the consistency changes slightly.