Who am I to question Mark Bittman, but the name of this recipe is wrong... it's tofu with spinach, but not spinach sauce exactly, and isn't it just saag paneer but with tofu instead of cheese? Whatever, it was good. I ate it with some of the Wegmans-brand naan, which is also good.
* 1 1/2 pounds spinach
* 12 ounces firm or extra-firm tofu
* 2 tablespoons butter or oil (I used Earth Balance)
* 1 tablespoon minced ginger
* 1 tablespoon minced garlic
* 3 dried chilies
* 2 tablespoons garam masala or curry powder
* Salt to taste
* 1/2 cup yogurt (I used light sour cream)
* 1 1/2 cups light cream or half-and-half (I used a can of lite coconut milk)
* 1. Trim and wash spinach; do not dry. Chop leaves in one-inch pieces. Cut tofu in two horizontally and wrap in paper towels. Put it under a couple of plates.
* 2. Put butter or oil in a large nonstick skillet over medium-high heat. A minute later, add ginger, garlic and chilies and cook, stirring occasionally, until garlic begins to color.
* 3. Stir in garam masala or curry powder and a large pinch of salt and cook, stirring, for about 30 seconds. Add spinach and cook, stirring, until it wilts, then add yogurt and a cup of cream. Pick out chilies and discard.
* 4. Cook mixture over medium-high heat; liquid in spinach will boil off. When mixture is nearly dry, cut tofu into half-inch pieces and incorporate. When tofu is hot, add remaining cream and cook for another minute or two, stirring. Adjust seasoning and serve.