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Friday, April 9, 2010

Potato, tofu, & spinach mix

I made this the other night with one hand, while my fractured left hand heals.  I haven't been cooking much since my fall that caused my fracture a few weeks a go.  There has been a bunch of groceries sitting around so I decided to use up some red potatoes and tofu.

My toddler had the dish as a finger food, feeding herself pieces of tofu (which she enjoys) and potato.  My preteen had it as a wrap, wrapped in a wheat tortilla.

This is a versatile dish.  Play around with which vegetables you want to use and the quantity of ingredients.


  • Approx 10 small red potatoes, cut up in chunks
  • 1 onion (my preteen chopped this for me)
  • 8 oz tofu, diced
  • 1 tblsp brewer's yeast
  • 1 cup spinach
  • 1 tomato, diced (optional)
  • 1/2 cup vegetable stock
  • 1/2 tsp lemon
  • 1/2 tsp turmeric
  • 1/4 tsp garam masala
  • 1-2 tblsp olive oil
  • 2 tblsps plain yogurt
  • cilantro (optional)
  • salt to taste
I precooked the potatoes in the microwave on my handy potato setting.  You can cook it on the stove if you prefer. I added that to sauteed onions and tofu in greased skillet (I used some spray oil).  Add other ingredients and sautee on medium. Add garam masala and cilantro last. Plain yogurt can add a creamier, "curried taste."