Paleek Tofu
Serves 4-6

1 block tofu, water packed firm (12 oz.)
1 pound frozen chopped spinach
1 large onion, roughly chopped
1 tablespoon minced ginger
4 large whole garlic cloves peeled + 1 clove minced
1/2 cup water
2 tablespoons vegetable oil
1 teaspoon cinnamon
5 green cardamom seeds, crushed lightly
1 tablespoon ground coriander
1 teaspoon garam masala
1/2 teaspoon salt
1/2 cup plain soy milk
1 teaspoon red pepper flakes (optional)
1/2 teaspoon ground paprika

Cut the tofu into 1-by-1/2 inch slices. Pat dry with paper towels to remove some moisture. Lightly fry with olive oil in a sauté pan till speckled brown. Cut into cubes and set aside.

Place the spinach, onion, ginger, whole cloves, and water in a skillet. Bring to a boil and reduce heat to medium. Simmer uncovered for 10 minutes. Meanwhile, heat more oil in a separate small skillet and add the cinnamon, cardamom, garlic, coriander, garam masala, chili peppers, paprika and salt. Stir until the spices are mixed into the oil into a dry paste. Then add the soy milk, a little at a time, stirring all the time to prevent curdling. Add this spice mixture to the spinach mixture, stir together and simmer over medium heat for another 10 minutes. Transfer to a bowl and pulse lightly with a hand blender or use a blender or a food processor. Do not make a smooth puree, keep some chunks for body. Add the prepared tofu to the spinach mixture and stir gently. Serve hot over rice.