Saag Tofu (Indian Tofu With Spinach)

This is a delicious and healthier version of saag paneer (palak paneer) that uses tofu rather than cheese. The Indian spices lend a lot of flavour to the tofu. From "EatingWell Magazine".

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 (14 ounce) package  water-packed firm tofu, drained
• 4  teaspoons canola oil, divided
• 3⁄4 teaspoon salt, divided
• 1  onion, sliced 1/4 inch thick
• 2  medium garlic cloves, finely chopped
• 1  teaspoon  freshly grated gingerroot
• 1  teaspoon mustard seeds
• 1  lb  Baby Spinach
• 1  cup low-fat yogurt or 1  cup nonfat plain yogurt
• 1 1⁄2 teaspoons curry powder
• 1⁄4 teaspoon ground cumin

Directions

1. Cut tofu into thirds lengthwise and eighths crosswise. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tofu and sprinkle with 1/4 teaspoon salt. Cook, stirring gently every 2 to 3 minutes, until browned on all sides, 6 to 8 minutes. Transfer to a plate.
2. Add the remaining 2 teaspoons oil to the pan and reduce heat to medium. Add onion, garlic, ginger and mustard seeds and cook until the onion is translucent, 4 to 6 minutes. Add spinach in batches small enough to fit in the pan and cook, stirring frequently, until all the spinach has been added and has wilted, 4 to 6 minutes more.
3. Meanwhile, combine yogurt, curry powder, cumin and the remaining 1/2 teaspoon salt in a small bowl. Add to the pan along with the tofu and cook until heated through, about 2 minutes.