Afghan Spinach and Tofu
- Number of Servings: 4
Ingredients
oil/pam1 onion, chopped2 tbsp grated fresh ginger2 tbsp minced garlic (optional)2 tsp ground cumin2 tsp ground coriander1/2 tsp red pepper flakes1/2 tsp ground cinnamon3 cups vegetable broth2 boxes light firm silken tofu, cubed2 pounds fresh spinach or arugula, trimmed and cut into ribbons2 tbsp raisins (optional)2 tbsp tamari or soy sauce1/2 tsp sugar1/4 c. toasted pine nuts
Heat oil in soup pot over medum heat. Saute onions, ginger, garlic, and spices, stirring constantly. When the mix becomes fragrant, lower the heat and cook 10 more minutes.
Ad the broth to the soup pot and bring to a boil over medium-high heat. Stir. When the stock boils, lower heat to medium and add tofu. simmer for three minutes.
Add the spinach and raisins to the soup pot and stir gently. Cover and let mixture stew for 10 minutes. Add soy sauce, flax oil, sugar, pine nuts, and mix well. Serve over rice.
Number of Servings: 4
Recipe submitted by SparkPeople user ERIKA00177.
Ad the broth to the soup pot and bring to a boil over medium-high heat. Stir. When the stock boils, lower heat to medium and add tofu. simmer for three minutes.
Add the spinach and raisins to the soup pot and stir gently. Cover and let mixture stew for 10 minutes. Add soy sauce, flax oil, sugar, pine nuts, and mix well. Serve over rice.
Number of Servings: 4
Recipe submitted by SparkPeople user ERIKA00177.
Nutritional Info Amount Per Serving
- Calories: 198.0
- Total Fat: 11.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,365.9 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 2.1 g
- Protein: 14.3 g
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