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Serves 6 to 8

Ingredients:

1 ½ blocks organic extra firm tofu, cut into 1-inch cubes

½ t. salt

3 Tbs. olive oil

1 t. turmeric

½ t. cayenne

2 Tbs. coconut oil

1 lb spinach

2 onions, finely diced

2-inch piece fresh ginger root, minced

2 t. garlic, minced

1 bunch broccoli rabe, finely chopped in food processor

2 t. coriander

2 t. cumin

1 t. garam masala

1 Tbs. chili’s, pureed 

¾ cup coconut milk

juice of ½ a lemon

Instructions:

1. Combine olive oil, turmeric, salt, and cumin together in large bowl to make a marinade. 
2. Place cubes of tofu into marinade and let sit for at least half an hour.
3. Meanwhile, heat coconut oil in a wok and sauté the onions, chilies, ginger, and garlic.
4. While that’s sautéing, pulse the spinach and broccoli rabe in a food processor until finely chopped. 
5. Add the rest of the spices to the wok. Let simmer for 10 to 15 minutes. If the onion, garlic mixture sticks to the pan, you can add a little water to the mixture.  
6. In a separate heavy skillet, sauté marinated tofu until golden brown on all sides.  Drain and set aside.
7. Add the spinach and broccoli rabe to the wok. Add ½ cup of water to help steam the greens. Once the greens are soft, add the tofu and coconut milk to the spinach mixture.
8. Allow the mixture to cook down for 1o minutes. Squeeze in half a lemon right before serving.
9. Serve with saffron rice.