Vegetarian

Afghan Spinach and Tofu takes several minutes to prepare.

Afghan Spinach and Tofu takes several minutes to cook.

Afghan Spinach and Tofu makes 4 servings.

The ingredients for Afghan Spinach and Tofu are:

oil/pam
1 onion, chopped
2 tbsp grated fresh ginger
2 tbsp minced garlic (optional)
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp red pepper flakes
1/2 tsp ground cinnamon
3 cups vegetable broth
2 boxes light firm silken tofu, cubed
2 pounds fresh spinach or arugula, trimmed and cut into ribbons
2 tbsp raisins (optional)
2 tbsp tamari or soy sauce
1/2 tsp sugar
1/4 c. toasted pine nuts

Here is how you make Afghan Spinach and Tofu:

Heat oil in soup pot over medum heat. Saute onions, ginger, garlic, and spices, stirring constantly. When the mix becomes fragrant, lower the heat and cook 10 more minutes.Ad the broth to the soup pot and bring to a boil over medium-high heat. Stir. When the stock boils, lower heat to medium and add tofu. simmer for three minutes.Add the spinach and raisins to the soup pot and stir gently. Cover and let mixture stew for 10 minutes. Add soy sauce, flax oil, sugar, pine nuts, and mix well. Serve over rice.Number of Servings: 4Recipe submitted by SparkPeople user ERIKA00177.

The nutritional information for Afghan Spinach and Tofu is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 198.0

• Total Fat: 11.3 g
• Cholesterol: 0.0 mg
• Sodium: 1,365.9 mg
• Total Carbs: 11.5 g
• Dietary Fiber: 2.1 g
• Protein: 14.3 g

The dietary needs meet for Afghan Spinach and Tofu is Vegan