1 lb. Block firm tofu
¼ cup Soy sauce
Ghee or oil for deep frying
2 Tbs. Butter or oil
1 ½ lbs. frozen spinach
3 cups chopped tomatoes
1 can tomato sauce (large can). Muir Glen is best because it’s organic and the inside of canned is lined so you are protected from aluminum seeping into the tomatoes.
2 Tbs. Ghee or oil
2 tsp. curry powder
2 tsp. asafetida
1 ½ tsp. ground cumin
1 tsp. ground coriander
¾ tsp. cayenne pepper
½ tsp. black pepper
½ tsp. cinnamon
¼ tsp. cloves
2 Tbs. Soy sauce
Soak first 2 ingredients together while heating the oil to med-hot. Remove cubes from soy sauce and drain or pat with a paper towel. Drop tofu cubes in heated oil all at once and cook till browned and a little crisp. Remove from oil and drain on plate covered with 2 to 3 thickness of paper towels. Left over soy sauce can be used later.
Combine the next 3 ingredients together in a skillet. Cover and put on medium flame to simmer for 10 minutes. Remove lid and mix well (the frozen spinach should be thawed and mixable by now).
Leave uncovered over medium flame to allow some of the juices to cook off as you make the chaunce. This is done by heating the ghee or oil in a pot and adding all spices listed. Toast in oil till the fragrance of the spices fills the kitchen and appear to be browned. Pour into cooked vegetables immediately, add soy sauce and mix thoroughly until tomatoes break up. Turn off heat add cooked tofu cubes and cover for a few minutes before serving.
Makes about 8 servings
