SMART SUBSTITUTIONS This recipe is inspired by saag paneer, an Indian dish traditionally made with soft, fresh cheese; here, the cheese is replaced with tofu, which is lower in fat. Reduced-fat sour cream, instead of coconut milk, thickens the curry sauce.

　　

Ingredients

serves 4

　　2 tablespoons vegetable oil, such as safflower

　　1 medium onion, minced

　　4 garlic cloves, minced

　　Coarse salt and ground pepper

　　1 tablespoon curry powder, preferably Madras

　　1/2 teaspoon ground ginger

　　2 packages (10 ounces each) frozen chopped spinach, cut into pieces (do not thaw)

　　1 1/2 cups water

　　3/4 cup reduced-fat sour cream

　　2 packages (12.5 ounces each) extra-firm silken tofu, drained and cut into 1/2-inch cubes

　　Cooked rice, preferably basmati, for serving (optional)

　　

Step 1

Heat oil in a large skillet over medium-high. Add onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until onion begins to brown, 5 to 7 minutes. Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.

　　

Step 2

Add spinach and the water; bring to a boil, breaking up spinach with a spoon. Reduce heat to medium; simmer, stirring occasionally, until almost all liquid has evaporated, 10 to 12 minutes.

　　

Step 3

Stir in sour cream and tofu; cook just to heat through, 3 to 5 minutes (do not boil). Serve with rice, if desired.

　　

about tofu

Step 4

Tofu is sold in two types of packaging in grocery stores: refrigerated and shelf stable. Shelf-stable tofu can be stored at room temperature until opened, up to about 1 year (check the label for the use-by date); look for it in the Asian-food section.

　　

nutrition information

Step 5

Per Serving (without Rice)

　　

Step 6

Calories: 294

　　

Step 7

Fat: 17.3g

　　

Step 8

Protein: 21.5g

　　

Step 9

Carbohydrates: 17.6g

　　

Step 10

Fiber: 5.6g

　　Everyday Food: Light