Saag tofu with spiced spinach and basmati rice

Ingredients

For 1 serving

• Tofu180 g
• Spinach250 g
• Onion50 g
• Garlic1 clove
• Ginger5 g
• Garam masala1 teaspoon
• Plain nonfat yogurt60 g
• Sunflower oil2 teaspoons
• Basmati rice45 g
• Saltto taste

Contains: lactose, soy,

Method

1. Bring two pans of water to the boil and salt them. Wash the spinach well in several changes of water.
2. Rinse the basmati rice and cook it in one pan over medium heat for 12 minutes, until tender; drain and keep covered.
3. Meanwhile blanch the spinach in the other pan for 2 minutes, until wilted and bright green; drain, cool under cold water and blend with a splash of water to a purée.
4. Finely chop the peeled onion, garlic and ginger; drain the tofu, pat it dry and cut into 2 cm cubes. Heat the sunflower oil in a pan over medium heat and fry the onion, garlic and ginger for 4–5 minutes, until the onion is translucent.
5. Add the garam masala, stir for 30 seconds until fragrant, add the tofu and fry for 4 minutes, turning, until lightly golden.
6. Pour in the spinach purée, season with salt and cook over low heat for 5 minutes, until thick and piping hot; turn off the heat and stir in the plain yoghurt off the heat so it doesn't split. Serve with the rice.