Afghan Spinach and Tofu

oil/pam
1 onion, chopped
2 tbsp grated fresh ginger
2 tbsp minced garlic (optional)
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp red pepper flakes
1/2 tsp ground cinnamon
3 cups vegetable broth
2 boxes light firm silken tofu, cubed
2 pounds fresh spinach or arugula, trimmed and cut into ribbons
2 tbsp raisins (optional)
2 tbsp tamari or soy sauce
1/2 tsp sugar
1/4 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.