Yid.Dish: Scrambled Tofu with Leeks and Greens

1 lb extra firm tofu

1 Tbs extra-virgin olive oil

2 cloves garlic, chopped

1 onion, chopped

2 tsp curry powder

3 big handfuls spinach leaves, stemmed

½ tsp fine grain sea salt, plus more if needed

Drain any water from the tofu and press it between a couple of paper towels to release excess moisture, then crumble into smaller pieces.

Heat the oil in a heavy skillet over medium heat, add the garlic and onion and sauté for just a few minutes until they soften up. Stir in the curry powder and then the tofu. Cover and cook for 4 or 5 minutes, until the tofu is thoroughly heated. Add the spinach and stir for a minute or so, until it wilts and collapses, then stir in the salt. Taste and adjust the seasoning with either more curry powder or salt.

Written by

Leah Koenig

Your Comments

The Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. In the interest of maintaining a civil forum, The Forward requires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not and will be deleted. Egregious commenters will be banned from commenting. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and the Forward reserves the right to remove comments for any reason.

Recommend this article

Yid.Dish: Scrambled Tofu with Leeks and Greens

Thank you!

This article has been sent!