The base for this recipe comes from Heidi Swanson's Super Natural Cooking. We loved the basic concept but decided it needed a little something. So we've played around with it a few times and finally a couple nights ago came up with the definitive version.

I pound extra-firm tofu
1 teaspoon extra-virgin olive oil
2 cloves chopped garlic
1 chopped onion
1 teaspoon curry powder
10oz fresh spinach
1/2 teaspoon salt
1/2 teaspoon pepper
1 can diced tomatoes with green peppers partially drained

- Drain and press tofu, crumble into small pieces. We typically put the tofu in the fridge to press the night before we plan to make this dish
- Heat oil in skillet over medium heat, add garlic and onion. Cook for a few minutes until onion is soft and the garlic smell starts permeating the kitchen
- Add curry powder, stir well, add tofu
- Cover and cook for 3 minutes until tofu is mostly heated through
- Add spinach, stir to combine it well with the other ingredients
- When spinach has wilted add salt, pepper and tomatoes
- Stir well and cook 2-3 minutes

Notes:
- Add as much or as little liquid from tomatoes depending on how thick or thin you want this dish to be. I don't put very much liquid because I don't want it to be soupy
- You can add more or less curry powder based on your preferences. I find 1 teaspoon to be ample for both flavor and heat because of the peppers added with the tomatoes

Makes 4-6 servings

Serve with a big salad

Nutritional information varies depending on the specific tofu you use but a rough estimate is 4-6 Weight Watchers points per serving. We use a light tofu that is really wonderful but I can't remember the brand name right now. I'll add it to this recipe later. Update: The tofu we use is Nasoya brand.