Ingredients:

1 yellow onion, coarsely chopped

4-5 garlic cloves

2 tbls coarsely chopped fresh ginger

1 serrano chile coarsely chopped

3 tsp garam masala divided

1 tbls water

1 14-oz package extra-firm tofu, drained and cut into 3/4 inch cubes

Salt and black pepper

3 tbls vegetable oil

1 lb spinach, coarsely chopped or torn

1/2c plain Greek yogurt

2 tbls fresh lemon

2 tbls toasted sliced almonds

Directions:

In a food processor, combine half of the onion, garlic, ginger, chile, 2 tsp of garam masala, and water. Pulse into a paste.

in a medium bowl, toss the tofu with the

remaining 1 tsp garam masala, 1 tsp salt, and 1/2 tsp pepper.

Heat 2 tbls of oil in a large nonstick skillet over medium-high heat. 

Add the tofu and cook, tossing occasionally until golden brown about 10 minutes. Set aside.

In the same skillet heat the remaining 1 tbls of oil. Add the remaining onion and salt and cook stirring until light golden brown about 3 to 4 minutes. Add the garlic and ginger mixture, and cook, stirring constantly for about 3 to 4 minutes.

Add the spinach in batches. Sauté until wilted, 3 to 4 minutes. remove from heat and let cool about 1 minute. Stir in the yogurt a little at a time, gently stir in the tofu, and add the lemon. Season to taste with salt and pepper.

Serve topped with the almonds.

Pair With: VIOGNIER The browned

tofu adds weight and caramelization

to this dish, meriting a rich wine with

slightly round notes. Plus, aromatic

Viognier is great with exotic spices like

those in the garam masala.