Creamy Curried Spinach and Tofu — ross cooks things — Ross Yoder

Yield: 6 servings
Total time: 40 minutes

Ingredients

1 16-ounce block extra-firm tofu, drained and pat dry1 tablespoon neutral-tasting oil1 tablespoon + 1 teaspoon curry powder, divided2 1/2 teaspoons kosher salt, divided1 tablespoon ghee or butter1 large yellow onion, thinly sliced3 cloves garlic, grated1 teaspoon grated ginger1 13-ounce can full-fat, unsweetened coconut milk1 pound frozen, chopped spinach1 teaspoon granulated sugar1/2 teaspoon ground cayenne pepper1/4 cup heavy cream or plain, non-Greek yogurt

For serving:

Steamed white rice

Lime wedges