Sauteed Spinach with Chopped 'Egg'

In place of the chopped, hard-boiled egg white that is normally sprinkled on top of this traditional New Mexican dish, I chopped up about half of a lite firm tofu package - it packs a protein punch and pairs nicely with the spinach.

The original version of this recipe actually would have been made with quelites - a tiny-leafed, wild green native to Mexico - but packaged spinach makes a fine substitute! Don't be alarmed by the fact that you'll need 5 (6-ounce) packages of fresh spinach; it sounds like a lot now, but it's going to wilt way down during cooking.

To prepare the recipe, heat 1/2 teaspoon vegetable oil in a Dutch oven over medium-high heat (I used olive oil instead, which worked just fine); add 1/2 cup chopped onion and saute 5 minutes. Add 1/2 tsp. crushed red pepper and saute for 30 seconds. Add half the spinach; saute until the spianch wilts (about 3 minutes). Remove the spinach mixture from the pan, then repeat the procedure: an additioanl 1/2 tsp. vegetable oil (or olive oil), an additional 1/2 cup chopped onion, an additional 1/2 tsp. crushed red pepper, and the rest of the spinach.

Transfer the wilted spinach mixture to a colander and drain well. Return the pan, and stir in 1/4 tsp. salt, and 1/4 tsp. black pepper; return the pan to a burner over medium-high heat and cook for 2 minutes, stirring constantly. Sprinkle the spinach with the chopped tofu.

1/3 a cup is 60 calories - you'll have about 8 to 10 side servings, depending how far down your spinach has wilted.

Cost:
lite firm tofu $2.00
fresh spinach $12.50