Garlicky Spinach


This is an Asian inspired spinach dish – the toasted sesame oil really makes it special.

2 bags spinach
2 TBSP toasted sesame oil
2 cloves garlic, minced
2 TBSP soy sauce
1 tsp white wine vinegar
Salt and pepper
Toasted black sesame seeds

Heat sesame oil in a large non-stick skillet over medium heat, add garlic and cook 1 minute. Add spinach, cover and cook for 4 minutes, add soy sauce, vinegar and salt pepper, continue to cook until spinach is wilted. Toss with sesame seeds and serve.

Serves 4.

Tofu Tikka Massala


This week I went Indian for meatless Monday. The leftovers are amazing!

3 TBSP garam masala
1 tsp ground turmeric
3/4 tsp salt
1/4 tsp crushed red pepper
14-ounce packages firm tofu
Canola oil
1 large onion, halved and sliced
1 large red bell pepper, quartered and sliced
1 TBSP minced fresh ginger
2 cloves garlic, minced
1 TBSP flour
1 28-ounce can diced tomatoes
1/3 c half-and-half

Combine garam masala, turmeric, salt and crushed red pepper in a small bowl.

Cut tofu into 1-inch cubes and blot dry with paper towels. Toss the tofu in a medium bowl with 1 tablespoon of the spice mixture.

Heat 1 TBSP oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring every 2 minutes, until browned, 8 to 10 minutes. Transfer to a plate.

Add the remaining 2 tsp oil, onion, bell pepper, ginger and garlic and cook, stirring often, until starting to brown, 5 to 7 minutes. Add flour and the remaining spice mix; stir until fragrant and coated, about 1 minute. Add tomatoes, bring to a simmer and cook, stirring often, until the vegetables are tender, 3 to 5 minutes more.
Return the tofu to the pan; cook, stirring, until heated through, about 2 minutes. Remove from heat and stir in half-and-half.

Serves 4.