gluten free | vegetarian | egg free | soy free | nut free

30 minutes or less

1 c dry rice

1 block extra firm tofu OR 1 block paneer cheese

2 Tbsp olive oil

1 tsp cumin seed

1 onion, minced

2 cloves garlic, minced

1 (i inch) piece fresh ginger root

1/2 pound baby spinach

1 (15oz) can chopped tomatoes, no sugar added

1 tsp coriander

1 tsp cumin

1/2 tsp sea salt

1/4 tsp turmeric

1/2 tsp garam masala

OPTIONAL: 1/4 tsp cayenne pepper

1 single serving container full fat, Greek yogurt

Prepare rice in a rice cooker or on the stovetop according to package instructions.

Is using tofu, slice in half lengthwise. Press by layering on a plate: tea towel, tofu, tea towel, another plate. Apply gentle pressure on the top plate to begin to release water. Set aside.

While rice cooks, saute cumin seed, onion, garlic & ginger over medium high heat in a large soup pot until aromatic. Add spinach, tomatoes and remaining slices. Stir constantly or about 3-5 minutes, or until spinach is wilted.

Turn off heat & stir in yogurt.

Puree pot of goodness using either an immersion blender OR transferring to a standard blender. Using a spatula, return to pot.

Dice pressed tofu OR paneer cheese into small cubes and stir into palak puree.

Serve over prepared rice and be so happy!

Serve 2-3