Saag Tofu

Okay, so obviously the "newness" of this dish lies in the substitution of tofu for paneer.

1. Cut one block of organic tofu into cubes. Heat 2 tbsp oil together with 1/2 tsp turmeric, 1/4 tsp chili powder and some cumin powder and garam masala (to taste). Once the oil is hot, add tofu cubes, and stir frequently. Add salt and sugar to taste. Tofu should remain soft -- do not over cook it. Set aside.
2. In a blender, puree one package of either fresh or frozen spinach, adding a few drops of water if necessary. Set aside.
3. In a large wok, heat 2 tbsp oil. Add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds. When mustard seeds pop, add 1/2 tsp garlic paste, 1 inch piece of fresh ginger, and 1 finely chopped onion. Once onion has turned translucent, add 1 finely chopped small tomato. When this turns into paste, add some cumin powder, garam masala, salt, and sugar to taste, and fry for a minute. Add spinach puree to this mixture, and let this cook for a couple of minutes. The mixture should be a saucy consistency. If it isn't, add water as necessary. Some prefer to add cooking cream at this point.
4. Fold tofu into this sauce and let cook on low heat, stirring occasionally, for about 7-9 mins. Serve with chapati and/or rice.