Eating local, seasonal organic food saves transportation
energy, connects us to our bioregion, supports local farmers,
and protects the land. Spinach, like rhubarb and tender
tiny peas, heralds in the spring in much of the United States.
Spring spinach is tender and flavorful, and combined in this
recipe with smoked tofu, it adds a very nice and seasonal
touch to make a wonderful meal. Every time I make this dish
for friends, someone requests the recipe.
3 cloves garlic, minced
1 red onion cut into thin slices
4 ounces smoked tofu (packaged smoked tofu is available
in most health food stores)
1/3 cup extra virgin olive oil
sea salt to taste
1/2 teaspoon ground pepper
1 pound spinach, well washed and stemmed
1/3 cup balsamic vinegar
Combine the garlic, onion, olive oil and tofu in a large
skillet. Sauté until the onions have slightly browned. Add
the salt and pepper to taste. Wash and stem the spinach,
and put it in a large bowl and toss with the vinegar. Let
it set until wilted. Add the wilted spinach to the skillet
and stir it in with the other ingredients for a few minutes.
Adapted from The Millennium Cookbook by Eric Tucker and John Westerdahl
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