Yid.Dish: Scrambled Tofu with Leeks and Greens

By Leah Koenig

Published December 22, 2005.

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.



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