I was in the mood for making spinach and instead of adding sauteed tofu chunks, which I usually do in my recipe, I blended the spinach and tofu together.
1 bunch Spinach (washed many times)
2 tbsp ground chick peas diluted with a few tbsp water and blended with a spoon/ hand held blender
1 small onion chopped and sauteed with one tsp vegetable oil
1/4 inch ginger root chopped
2 cloves garlic chopped fine
1/2 block fresh silken tofu mashed coarsely
1/2 tsp cayenne pepper
1/2 tsp ground turmeric
1/2 tsp salt
Optional for garnish 1/4 tsp cumin roasted in 1 tsp oil
Boil the spinach in one cup water. Add the chickpeas mixture and keep stirring over medium heat for about five minutes, add the tofu, ginger, onion, salt and spices. Blend in a blender for three to four cycles till the veggies and tofu turns into a smooth consistency. Remove in a 10 inch pan. Heat again for two to three minutes and serve with a garnish of cumin.
Spinach goes well with hand tossed corn chapatis or plain wheat flour chapatis.