Ingredients
1/4 CU butter
2 TBL brown sugar
1 TBL crushed crystalized ginger
1/2 tsp fenugreek
1/2 tsp cumin
Tofu (cubed)
1/2 LB Fresh baby spinach
1 TBL tahini
1 can crushed tomato (drained))
Instructions
1. Wash and drain spinach if necessary
2. Melt butter in large wok or pan
3. Add brown sugar, ginger, fenugreek and cumin
4. Cook until carmelization begins
5. Add tofu and toss to coat
6. Add spinach and tahini
7. Toss to coat and reduces
8. Add tomato and heat throughout
9. Serve with Turkish Ekmek from Robert’s Recipes
