Serves: 4
Total Calories: 210

1/2 teaspoon Roasted Cumin-Pepper Masala
1 (10 1/2-ounce) package firm tofu, towel dried and coarsely crumbled
1 cup coarsely chopped fresh dry spinach leaves, rinsed and blotted
1/2 cup coarsely chopped fresh cilantro, including soft stems
1 1/2 cups nonfat plain yogurt, whisked until smooth
1 tablespoon peeled minced fresh ginger
4 to 6 scallion, white parts only, minced
1 fresh green chili pepper, such as serrano, minced with seeds
1/4 teaspoon salt, or to taste

Prepare the masala. Then, in a food processor or blender, process together the tofu, spinach, and cilantro until smooth. Transfer to a serving bowl, mix in the yogurt, ginger, scallions, chili pepper, and salt. Garnish with the cumin-pepper masala and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 210
Calories from Fat: 0

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