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indian spinach and tofu crockpot

indian spinach and tofu crockpot

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Published by Neil

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Published by: Neil on Apr 02, 2010
Copyright:Attribution Non-commercial

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02/01/2013

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Indian Spinach and Tofu CrockPot
The Ingredients.
There are a lot of spices. Don't get nervous. If you are gluten free, make sure to pick a spice
company that doesn't hide gluten. McCormick is GF.

--2 boxes of frozen spinach, drained (I used one chopped, and one whole leaf)
--1 lb of extra firm tofu
--1 yellow onion, diced
--3 smashed and chopped garlic cloves
--1 can garbanzo beans, drained
--2 inches of ginger, peeled and grated
--1/2 tsp kosher salt (and then more later to taste)
--1 tsp cumin
--1 tsp curry
--1 Tbl coriander
--1/2 tsp chile powder
--1/2 tsp garam masala
--1/2 cup water

--cornstarch (to coat the tofu)
--butter (to fry the tofu)
The Directions.
Use a 3 or 4 quart crockpot.
Drain your tofu. Squeeze it in between some paper towels or a clean dish cloth if need-be to
get as much of the liquid out as you can.
Cut it into 1-inch cubes and toss it with corn starch. Fry in butter until golden brown--resist the
urge to flip; tofu takes a while to brown. I made some here, and there are pictures.
While the tofu is browning, squeeze out all of the moisture from the spinach and dump it into
your crockpot. Dice up the onion, and mince the garlic. Add that, too. Drain your garbanzo

beans, and pour them in. Add all of the spices.
Stir in 1/2 cup of water.
Add the tofu to the very top of the spinach.
Cover and cook on low for about 4 hours. This doesn't take very long to cook. Serve over

white rice, and scoop up with naan, pitas, or corn tortillas.
The Verdict.
I loved this. Adam did, too. The kids each picked out a few pieces of tofu, but mostly they ate
the tofu after it was fried in the butter, and ate rice with Parmesan cheese.

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