Tofu Spinach and Coconut Milk, Indian spiced

Great for Vegetarians, vegans, or just those interested in healthy tasty dishes!

Ingredients:

• 2 containers of tofu (preferably sprouted)

• 2 T ghee or avocado oil

• 1 bunch of spinach

• 1/2 can of coconut cream or milk

• 3 finely chopped shallots or 1 small onion finely chopped

• 2’ fresh ginger, finely chopped

• 3 large garlic cloves finely chopped

• 1 tsp cumin seeds

• 1/2-1 tsp coriander seeds (1/2 tsp powder)

• 1 tsp ground tumeric

• 1 tsp sea salt

• 1 T chili sauce (optional)

• lemon zest of 1 lemon

• a few sprigs of mint leaves

Here’s How:

1. Saute the tofu in a large skillet in 1 T ghee until lightly browned and set aside on a cookie sheet. As you are nearing serving the dish, you can place in the oven at 300-325 briefly to warm.

2. Using the same pan, sauté the onion in the other T of ghee until translucent, then add the cumin and coriander seeds. Add ginger and garlic and slightly brown.

3. After about 1 minute, add remaining spices and stir.

4. Add coconut milk.

5. Meanwhile, use a food processor and pulse spinach until it is completely pureed.

6. Add the spinach and blend in.

7. Serve the spinach mixture over or next to cauliflower rice or quinoa or rice, add tofu, lemon zest and mint leaves.