Tofu Saag

Makes 2 servings.  Each serving is 1.5 Greens, 1 Red, 1 TSP

INGREDIENTS

1 tsp extra virgin coconut oil

1 clove garlic, minced

1 tsp coriander cumin powder

2 tsp garam masala

½ tsp salt

½ tsp curry powder

½ small can tomato paste

1 2-inch piece of ginger, peeled and minced

½ green container onion, chopped

2 green containers fresh spinach

1 tbsp plain Greek yogurt

2 red containers cubed tofu, pan fried in 1 tsp extra virgin coconut oil

INSTRUCTIONS

1.  Melt the extra virgin coconut oil in a saucepan over medium-low heat.

2.  Stir in the garlic, onions, coriander cumin powder, ginger, garam masala, salt, curry powder and tomato paste.  Add water to keep it at a sauce-like consistency and summer for 15 minutes.

3.  Stir in the spinach and simmer covered for 20 minutes, stirring frequently.

4.  Place mixture into a blender and pulse puree 5-10 times.  You want to keep it a chunky consistency, not completely smooth.

5.  Transfer back to saucepan and add Greek yogurt and cooked tofu.  Eat by itself or serve over brown rice!

Note: I counted the onions and tomato paste together as one green, and I did not count the Greek yogurt as a red because it would only be ½ of a tablespoon in each serving.