Palak with tofu (palak paneer)

I'm a big fan of Indian food, but don't always like to go the whole 9 yards. Paneer, a traditional inian cottage cheese, is easy to make, but time consuming (you basically boil a gallon whole milk with a quart yogurt until curds form, then strain and press those curds to form a cheese block). Tofu is a healthy tasty paneer stand in when you don't have the time to make paneer.

Cube a pound of tofu and set out on paper towels to drain. Once drained, saute with curry powder until browned ad remove from heat. Thinly slice 3 small or 2 medium white onions and saute, sprinkling liberally with curry powder until translucent. Add about 3/4 package (12oz) chopped frozen spinach (no need to thaw) and stir until thawed. Run the whole mixture through a blender or food processor, pulsing until smooth but not quite pureed with 1/2 C whole fat yogurt or sour cream. Return to the pan with tofu and simmer on low.

Start some rice - either 1 C brown or 1 C white in a saucepan with 3 C water. Bring to a boil, then simmer, covered until grain are fluffy and soft (white rice: 20 min, brown rice 30-40 min).