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Category: Dinner

Source: "This Can't Be Tofu" by Deborah Madison

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 to 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.