Spinach and Tofu Paneer

Preparation 1. Dice the tofu into pieces about the size of a sugar cube or a little smaller. Bring 6 cups water to a boil, add 1 teaspoon salt and lower the heat to a simmer. Add the tofu, turn off the heat, and leave for 4 or 5 minutes. Pour into a colander to drain. (If you've used soft tofu, remove it with a slotted spoon.) Set aside. 2. Steam the spinach until wilted, then remove it to a cutting board and chop. When cool enough to handle, squeeze out the excess water. 3. Put the chiles, ginger, garlic, and onion in a food processor, and process until finely chopped. Heat the ghee or butter in a nonstick skillet, add the onion mixture and cook over medium heat, stirring frequently, for 5 minutes. 4. Add 1 teaspoon salt, the cumin, nutmeg, cayenne, and 1 cup water.Simmer for 5 minutes, then return the mixture to the food processor, add the spinach, and puree. 5. Return the mixture to the skillet, add the half-and-half and the tofu, and simmer for about 5 minutes. Turn off the heat and stir in the yogurt. Serve over basmati rice. Per serving: 117.5 calories, 43.9 calories from fat, 4.9g total fat, 1.2g saturated fat, 4.2 mg cholesterol, 288.2 mg sodium, 15.3g total carbs, 1.2g dietary fiber, 9.6g sugars, 3.8g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Reprinted with permission from This Can't Be Tofu! by Deborah Madison. © 2000 Broadway Books

Preparation 1. Dice the tofu into pieces about the size of a sugar cube or a little smaller. Bring 6 cups water to a boil, add 1 teaspoon salt and lower the heat to a simmer. Add the tofu, turn off the heat, and leave for 4 or 5 minutes. Pour into a colander to drain. (If you've used soft tofu, remove it with a slotted spoon.) Set aside. 2. Steam the spinach until wilted, then remove it to a cutting board and chop. When cool enough to handle, squeeze out the excess water. 3. Put the chiles, ginger, garlic, and onion in a food processor, and process until finely chopped. Heat the ghee or butter in a nonstick skillet, add the onion mixture and cook over medium heat, stirring frequently, for 5 minutes. 4. Add 1 teaspoon salt, the cumin, nutmeg, cayenne, and 1 cup water.Simmer for 5 minutes, then return the mixture to the food processor, add the spinach, and puree. 5. Return the mixture to the skillet, add the half-and-half and the tofu, and simmer for about 5 minutes. Turn off the heat and stir in the yogurt. Serve over basmati rice. Per serving: 117.5 calories, 43.9 calories from fat, 4.9g total fat, 1.2g saturated fat, 4.2 mg cholesterol, 288.2 mg sodium, 15.3g total carbs, 1.2g dietary fiber, 9.6g sugars, 3.8g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Reprinted with permission from This Can't Be Tofu! by Deborah Madison. © 2000 Broadway Books