1. Heat 1 Tbsp. of the oil in a large skillet over medium-high heat. Add tofu cubes in a single layer and cook, flipping occasionally, so that they brown lightly on all sides, about 7 minutes. When they are done, remove tofu cubes from pan and set aside. You may need to do this in 2 batches, as overcrowding tofu can keep it from browning.

2. Wipe the skillet clean, reheat it, and add spinach, dry, to skillet and cook, stirring, until it begins to wilt. Remove spinach from pan and set aside in bowl.

3. Wipe the skillet clean again. Heat remaining 1 Tbsp. oil over medium heat. Add mustard seeds and stir. When seeds begin to pop, immediately add minced garlic. Stir for 30 seconds until the garlic releases its aroma. Add coriander, ginger, nutmeg, and garam masala and stir for 30 seconds more.

4. Add spinach and cook over low heat, stirring to distribute spices, for 2 minutes. Add salt, stir, and then add tofu. Cook over low heat for another 2 minutes. Stire in half-and-half and cook, stirring until mixture thickens slightly and is heated through, about 5 minutes. Serve immediately with basmati rice and mango chutney on the side.

Source: Hannaford fresh Magazine, September - October 2008