Whenever I am at the supermarket, I seem to prefer spinach and tofu. Both reasonably priced. In fact a bunch of spinach cost only RM1.00 and RM2.00 for a pack of white tofu - really value for money. Spinach; rich in antioxidants and tofu, low calorie and high protein. While there were a few different ideas on what to cook with both, eventually it was stir fried spinach and tofu with cumin seeds - a nutritional dish; either as a side or perhaps as filling into burger buns or toasted bread slices.
1 bunch (about 400g) spinach - discard roots, rinsed and cut into 1 inch length
1 packet (about 300g) white hard tofu - cut into bite size pieces
1-2 red chillies - remove seeds and sliced thinly
10 garlic - smashed
1 1/2 tsp cumin seeds
Squeeze of lemon/lime juice
2 tbsp of oil
salt to taste
When oil is heated, saute garlic for about 2-3 mins.
Add cumin seeds and tofu pieces.
Stir and cook till tofu becomes brown on the edges
Add spinach and sliced chillies.
Drizzle lemon/lime juice over and season with salt.
Stir for another couple of minutes and dish out.
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