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Creamy Spinach w/Potatoes (college student cooking!)

What you need: 

1 (16 ounce) bag frozen chopped spinach, thawed
1/2 cup tofu
1 tablespoon oil
1/2 teaspoon cumin seeds
1 onion, chopped
2-3 potatoes, chopped
1/4 teaspoon red chili powder
1/4 teaspoon turmeric powder, optional
salt, to taste

What you do: 

1. Blend spinach until a paste is formed. You may need to add water to help the blending process.
2. Add the tofu and blend further. In a saucepan, heat the oil and cumin seeds. When the seeds start to crackle, add the onions and saute until the onions turn light brown.
3. Add the potatoes and cover the dish. Cook for about 2-3 minutes making sure that the potatoes don't burn. Add the chili powder and turmeric and stir.
4. When the potatoes are relatively cooked (semi-hard), add the spinach-tofu blend. Stir and let it simmer for about 5 minutes, add salt and let it simmer for another 10 minutes.

Preparation Time: 
25 min
Cooking Time: 


Very good! And I added soy sauce which made it taste even better!

Thanks!  ;)b



Quick and nutritious. I agree that the potatoes need to be cooked better beforehand. I also simply food-processed the spinach, rather than all-out blend them. Hopefully that retained some of the texture.


This was good.  I made a few modifications.  I used fresh spinach instead of frozen.  The best modification was that I added 1 cup of dried cranberries.  I HIGHLY recommend this!  YUM!  It might have been a bit tiring for my taste buds without that little tart kick here and there.


I pre-roasted the potatoes in the oven at 400, so I didn't have to worry about them being undercooked. Tasty, and was creamy without too much tofu taste. Fooled all my friends into eating tofu :).


This was so tastey and so easy to make. I served it as a side to a lentil soup. Delicious! As stated above, I would also recommend boiling the potatoes first. Such a great combination of flavors!  :)


This looks really delicious!  But I was wondering how it's eaten.  Is it like a stew?  Or a soup?  Or do I pour it over rice?


This stuff is awesome.

I used another reviewer's suggestions for additional and substitute spices and it works out just right. It's got a little heat but not enough to overpower anything. I made extra spinach and tofu sauce for another batch of potatoes.

As per others' remarks, it's definitely wise to cube and boil the potatoes first. I also added just a little garlic and oregano to the onions near the end of cooking.

I just realized that I also could have used my hand blender to blend the whole mixture into mashed potatoes.


Very good recipe but I would also suggest boiling the potatoes thoroughly first.


I want to ask if I could use cummin powder instead of the seed, and does it have any difference with the taste. The picture look so yummy and i really want to try this


This recipe is great!  I added a can of diced tomatoes and some garlic as well as some extra spinach.  Delicious!!

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