Indian tofu curry and spinach grilled cheese

Cut the tofu block into cubes. Sauté in a skillet with oil, sprinkle with cumin and a pinch of salt. Set aside.

Cut the grilling cheese into cubes and sear in the same skillet over high heat for 2 minutes on each side. Set aside.

In a pot, melt the butter and cook the onion for about 4 minutes. Add the garlic, ginger and spices. Cook for 2 minutes. Add the liquids and heat for about 1 minute. Once the mixture is warm, add the spinach and tomato pieces.

Remove from heat and blend until thick and smooth.

Return to the burner with the heat off but still warm (to prevent the cheese from melting), then add the tofu and grilling cheese to the curry.

Season with salt to taste — keep in mind that grilling cheese can be quite salty and will release its salt into the curry as it rests.

Ideally, let the curry rest for about 30 minutes to develop its flavor. Reheat before serving if needed.

Serve with naan bread, basmati rice and fresh cilantro (optional).

Enjoy!