This is a perfect Fall/Winter dish as the weather gets cooler and it’s time to turn up the spice and fire up some warmth. I made this dish with a mild sweet curry, but it can also be made as hot and spicy as you like.
1 block extra firm tofu drained and chopped into small cubes
2-3 Tbsp canola or other high heat oil for frying
1 large bunch of baby spinach (about 4-6 cups)
3 cups cooked lentils. Use petite French, green or any dal style you prefer.
1/2 Tbsp curry spice such as Penzey’s Sweet Curry or more to taste
Pinch of Garam Masala
Pinch of brown mustard seed
salt to taste
3-4 cups cooked rice. Try Jasmine or Basmati.
In a heavy bottomed skillet, heat the canola oil on medium high and add the cubed tofu. When the tofu begins to brown, add the 1/2 of the curry spice, stir well and then continue to cook until crispy and browned, turning over often.
In a large stock pot, cook the lentils according to the package directions until the water is mostly absorbed and the lentils are tender. Season with several pinches of salt and the remaining spices.
Keep the pot heated over low heat and then add the spinach, stirring gently until the spinach begins to wilt.
Mix in the spiced, crispy tofu fold the ingredients together. Add more salt and curry spice to taste.
Serve over cooked rice and enjoy.