Name: Tofu Saagwala
Ingredients: 1 lb extra firm tofu, cut into 1” cubes; 2-3 tbsp olive oil; 8-10 oz fresh spinach; 1 red pepper, cut into ½ slices; 1 large onion, grated; 3 garlic cloves, peeled and minced; 1-2 inches ginger, peeled and grated; 2 tsp cinnamon; 1/2 tsp cardamom; 1 tsp cumin; 1 tsp chili powder; 1 tsp garam masala; 1/2 tsp turmeric; 1 15 oz can pureed tomatoes; 1/2 cup plain yogurt; 3/4 cup water; 2 tsp Bragg’s Liquid Aminos; Salt and pepper to taste

Heat a large skillet or wok over a medium-high heat. When it’s heated, add 2 tablespoons of olive oil, followed by the tofu. Brown the tofu on at least two sides. Remove from pan and set aside
Scrape as much of the tofu bits from the pan as possible, and add the spinach. Sauté this until it’s cooked through. The volume will be vastly reduced. Remove from the pan and set aside
Over a medium heat, add the onion and pepper. Sprinkle with salt and pepper. Sauté for 5-7 minutes, or until it’s cooked and softened a bit. It’s fine if there’s still some crunch to it. Add the garlic and ginger, and sauté for 30 seconds, or until fragrant
Add the tomatoes, yogurt, and water, and bring to a simmer.
OPTIONAL STEP: with a blender or food processor, puree the cooked spinach with ½ cup of water. If you skip this step and don’t puree the spinach, the flavor will be fine, but it won’t be a smooth green sauce
Add the spinach to the pan, and return the mixture to a simmer. Add the Bragg’s Liquid Aminos and the tofu
Adjust the flavor with salt, pepper, and more Bragg’s, as needed
Serve with rice

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