Tofu with Wild Spinach and Almonds

Once again I found an unusual treat at the farmer's market.  One of the farmer's had on hand some wild spinach.  It was beautiful and not the smooth oval shape as traditional spinach.  It was pointier and had rough edges to the leaves.  When cooked it tasted about eighty percent like traditional spinach but had a bit of a different taste, as well, kind of grassy.  It was very good.  I wanted their flavor to be be pronounced, so I cooked and seasoned them lightly.  I think the dish below presents their color and flavor very well.

Tofu with Wild Spinach and Almonds

Two bunches of wild spinach

Look at their leaves!

Tofu with Wild Spinach and Almonds

Ingredients:

2 Tbs. olive oil
2 blocks of water-packed tofu, drained and cut into triangles
2 bunches of wild spinach (or traditional spinach), leaves cut free from their stems, 4 - 6 cups worth
2 - 3 Tbs. soy sauce or tamari
1/2 cup sliced almonds

Directions:

Heat oil in a large pan over medium high heat.  Add tofu, being careful not to get splattered.  Cook over medium high heat until tofu starts to brown, then turn down to medium.  This takes about ten minutes.  Cook for another ten minutes or so, until tofu is browning on all sides.  Add the spinach and soy sauce and stir quickly until spinach just wilts, about two to three minutes.  Turn off the heat and add the almonds and stir.  Delicious, simple and quick.  Feeds five hungry vegans.