This is a bright and flavorful alternative to meat. Add more vegetables if desired.
3 tablespoons peanut or grapeseed oil
1 (14-ounce) container firm or extra firm tofu, drained well and cut into small cubes
Salt and pepper
2 teaspoons fresh minced garlic
2 teaspoons fresh minced ginger
1 onion, chopped
1 teaspoon cumin
2 (10-ounce) boxes frozen chopped spinach, thawed and squeezed dry
2 tablespoons flour
2 cups vegetable broth or pareve chicken broth
2 tablespoons curry paste
¼ cup mango chutney
1 (15-ounce) can chick peas, drained
Heat oil over medium-high heat in a large skillet or wok. Add tofu and season with salt and pepper. Brown (about 4 to 5 minutes), remove from pan and set aside. To same pan, add the garlic, ginger, onion and cumin. Sauté for about 5 minutes. Add the spinach and cook an additional 5 minutes. Whisk in the flour and then the broth. Bring to a boil. Add the curry paste, mango chutney and chick peas and stir well. Return tofu to pan, reduce heat and simmer for about 10 minutes. Serve over rice – preferably basmati or jasmine.