← All recipes

Spinach with Anchovies and Tofu

Spinach with Anchovies and Tofu is built on Fresh Spinach, Tofu, Fruity Olive Oil, Tin Anchovy Fillets One Tin, and Garlic Freshly Ground Black Pepper. Serves 6. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 lb
• 2 pc
• 2 tbsp
• 1
• 1
• 1

Method (preview)

1. 1

   The recipe just says '2 pieces' without mentioning a size.

2. 2

   Wash the spinach thoroughly and remove the stems. Drain, leaving some water clinging to the leaves.

3. 3

   Marinate the tofu in 1 tablespoon of olive oil while you cook the spinach.

4. 4

   In a large saucepan heat the remaining oil with the anchovy fillets and garlic, until the fillets dissolve.

5. 5

   Add all the spinach and cover.

6. 6

   Cook for 4 to 5 minutes, tossing once or twice while cooking (the leaves should be wilted but still a bright green colour).

7. 7

   Transfer immediately to a serving dish, adding the tofu and a generous amount of pepper.

8. 8

   Sprinkle on the lime juice and scatter the rind on top.

9. 9

   Serve at room temperature.

10. 10

    Serve with fried triangle-shaped croutons and any egg dish."

11. 11

    From Cool Food (delicious dished to serve chilled or at room temperature) by Nathalie Hambro; 1988.

12. 12

    MC format by Hallie. Untried.

13. 13

    Contributed to the FareShare Gazette by Hallie; 15 April 2012. www.fareshare.net

14. 14

    Nutr. Assoc.: 0 0 0 0 0 0 0 0