News

Yid.Dish: Scrambled Tofu with Leeks and Greens

By Leah Koenig 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.

A message from our CEO & publisher Rachel Fishman Feddersen

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

The coming year promises to be filled with more complex and historic developments. We are entering an era where independent, fact-based Jewish journalism will be more important than ever. We need to be ready for whatever 2025 will bring, and with your help, we can be.

We’ve set a goal to raise $260,000 by December 31. That’s an ambitious goal, but one that will give us the resources we need to invest in the high quality news, opinion, analysis and cultural coverage that isn’t available anywhere else.

If you feel inspired to make an impact, now is the time to give something back. Join us as a member at your most generous level.

— Rachel Fishman Feddersen, Publisher and CEO