Ingredients
- 7 oz block extra-firm tofu
- 2 tsp. canola, olive, or vegetable oil
- 1 medium carrot, peeled and grated
- 1 garlic clove, peeled and minced, or put through a garlic press
- 2 tsp soy sauce
- ¼ tsp turmeric
- 1/2 tsp or yellow mustard
- 1/2 tsp curry powder
- 1 large handful handful of spinach
1. Hold the tofu over the sink and squeeze it gently to get some of the water out, but without crumbling it into the sink. Pat dry. Crumble it into a bowl.
2. In a skillet over medium-high heat, add oil and the carrots and cook until the carrots are starting to brown and soften, about 5 minutes. Add the garlic and cook until you can really smell it, about 1 minute.
3. Add the crumbled tofu and stir. Keep stirring and cook it until dry.
4. Add the soy sauce, turmeric or mustard, and curry powder, and stir until it looks evenly mixed.
5. Add the spinach and cook, stirring, just until the spinach looks dark and wilted, about 1 minute. Serve right away.
Per serving: CCalories: 57; Fat: 4 g; Saturated Fat: 0 g; Total Carbohydrate: 4 g; Total Sugars: 1 g (Added, 0 g);
Dietary Fiber: 1 g; Protein: 2 g; Sodium: 223 mg; Potassium: 162 mg; Calcium: 48 mg; Vitamin D: 0 mcg; Iron: 1 mg.
(tsp=teaspoon; g=gram(s); mg=milligram(s); mcg=micrograms.)
Adapted from chopchopfamily.org