Tofu braised in spinach sauce (palak)

Ingredients (serves 4)

• Tofu (firm)400 g
• Spinach400 g
• Onion120 g
• Tinned tomatoes200 g
• Rapeseed / sunflower oil15 g
• Rice (dry)200 g

Also: Garlic, ginger, garam masala, cumin, turmeric, chilli, lemon, salt

Method

1. Get ready: drain the tofu (400 g) and cut it into 2 cm cubes. Chop the onion (120 g) and the garlic, grate the ginger and wash the spinach.
2. Cook the rice: cover 200 g rice with 400 ml water, bring to the boil over high heat, then cook covered over low heat for 15 min.
3. While the rice cooks, heat half the oil (7 g) in a frying pan over medium heat. Fry the tofu for 6–8 min, until golden, and set aside on a plate.
4. In the rest of the oil, fry the onion over medium heat for 4 min. Add the garlic, ginger, cumin, turmeric, garam masala and chilli and fry for 1 more min.
5. Add 200 g tomatoes and the spinach and simmer over low heat for 5 min, until the spinach wilts.
6. Take it off the heat and carefully blend with a hand blender into a smooth sauce – it's hot. If it's too thick, add a splash of water.
7. Add the tofu and warm through over low heat for 2–3 min. Salt lightly, drizzle with lemon juice and serve with the rice.