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Indian Spiced Tofu with Eggplant and Spinach

yield: 2 total time: 75 minutes
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Ingredients

  • 8 ounces tofu Hodo Indian Spiced, cut into 1” cubes Locate Product
  • 3 tablespoons oil
  • 1 large eggplant
  • 3 tablespoons olive oil
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon turmeric
  • salt
  • 1 1/2 cups brown rice cooked
  • 3 spinach packed cup, fresh or frozen
  • sauce Indian/Indian-inspired, to drizzle, I used a sweet/spicy one, Optional
  • cilantro to garnish, Optional
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