tonights dinner: spiced spinach and tofu

[Guest guest]

Thanks Judith for posting that idea with spinach and tofu. It was the spur for

this week's tofu dinner. You know that porcinci dust susan costner mentioned

and others too? I mixed it with broth and chili powder blend as a marinade for

the tofu and it was great!

 

here is the recipe, westernized.

 

 

* Exported from MasterCook *

 

Western Spiced Spinach with Pinenuts and Tofu ~5pts

 

Recipe By :KP Slimmer Meals, Hanneman 2002

Serving Size : 2 Preparation Time :0:00

Categories : KPSlim2 Main Dishes

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 teaspoon western spice blend

1/4 teaspoon porcini mushroom powder

1/4 cup defatted low-sodium vegetable broth

6 ounces Light tofu (Azumaya) firm or extra firm -- 1/2-inch

cubes

(do not use Silken tofu)

8 ounces young spinach leaves -- well washed

2 tablespoons pine nuts

2 teaspoons olive oil -- divided

4 green onions -- diced

2 tablespoons diced red onion

2 tablespoons diced leek -- (optional)

1/4 cup chopped kalamata olives

1 garlic clove -- roasted, minced

1 tablespoon chopped fresh dill

Freshly ground pepper

2 tablespoons shredded lowfat American cheese -- or to taste

or yogurt cheese

 

Combine the western spice blend with the mushroom powder and the broth in a

Tupperware square-away or similar container with tight-fitting lid. Add the

tofu; cover; and gently rotate the container to lightly coat the tofu. Set aside

for 10 to 15 minutes.

 

Rinse the spinach in a colander and set aside to drain; do not spin dry.

 

Heat a wok over a moderate setting; dry-pan toast the pinenuts. Transfer to a

bowl and set aside.

 

Add half the olive oil to the wok and heat. Add the green onion, red onion,

olives, leek and garlic and saute until soft and aromatic, about 2 minutes. Add

the bowl to the pine nuts. Set aside.

 

Add the remaining oil to the wok. Carefully add the tofu with broth to the pan

and gently saute. Add more western spice if you want to boost the aroma. Add the

spinach to the pan on top of the tofu. Cover and steam until wilted (not more

than 2 minutes). Uncover and add the onions, pinenuts and olives. Sprinkle with

dill and ground pepper. Toss and plate; top with shredded cheese.

 

Per Serving: Calories 234 (54% from fat); 14g Total Fat; 7g Fiber [4g fiber

allowed] (5 POINTS)

 

Thanks to Judith for sharing this recipe on Veg-recipes@ 4/24/02

 

Source:

" Adapted from a recipe in Superfoods for Women by Delores Riccio (1996) "

S(Contact):

" http://home.earthlink.net/~kitpath/ "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 234 Calories; 14g Fat (50.1% calories

from fat); 18g Protein; 14g Carbohydrate; 7g Dietary Fiber; 1mg Cholesterol;

530mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 2 Fat.

 

NOTES : This recipes was adapted from " Sauteed Spinach and Tofu, " by Delores

Riccio in Superfoods for Women. We changed the idea some. Added a marinade for

the tofu; replaced shallots with green and red onion; added garlic and melted a

sprinkling of a three-cheese blend. It was the main course for dinner served

with some jalapeno and caramelized onion focaccia. The tofu adopted the spicy

mushroom flavors for its own.

 

Nutr. Assoc. : 2614 991 0 0 0 3407 0 0 0 0 0 0 0 0 0 4043 0

 

..

=^..^= PatH (Pat Hanneman)

http://home.earthlink.net/~kitpath/

Link to mastercook resource network, recipes, more

Get COVERS for cookbooks; tested Lowfat recipes