Bombay Tofu with Tomato and Spinach (india)

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Bombay Tofu with Tomato and Spinach

 

2 tbsps. plus 2 tsps. oil

1 tbsp. plus 1 tsp. Indian curry paste

1 piece fresh ginger root 2/5 inch, chopped

1 onion, cooked, finely diced

2 tbsps. plus 2 tsps. pumpkin seed kernels (pepitas)

13 oz. tofu, cut into 4/5 inch dices

9 ozs. spinach, roughly chopped

2 large ripe tomatoes, cooked, diced

 

Heat oil in a frypan over a moderate heat; sauté curry paste, ginger

and onion, cook for 2 minutes, or until spices are fragrant. Add the

kernels and tofu; sauté until tofu is light golden. Add spinach and

tomato, continue to cook until heated through. Serve with noodles or

fragrant rice. Serves 4.

 

 

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