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.
Did you know that only 2% of Forward readers donate to support our nonprofit newsroom? That 2% make it possible for millions to read the Forward without a paywall or subscription — removing any barriers to the full and fair Jewish story.
But while the Forward is free to read, it isn’t free to produce. Big stories — like deep dives into the antisemitism data, political scoops or reporting trips to college campuses — take months of research and fact-checking. All while we keep you informed of what you need to know each day.
— Rachel Fishman Feddersen, Forward Publisher & CEO
Support our mission to tell the Jewish story fully and fairly.
