Wrap tofu blocks in several layers of heavy-duty paper towels. Press with a heavy object for about 30 minutes to remove excess water. Remove paper towels, pat tofu dry, and cut into 1-inch cubes; set aside.
Combine cumin and next 5 ingredients in a large zip-top plastic bag; add tofu. Seal bag; shake to coat.
Heat 1 teaspoon olive oil and chili oil in a nonstick skillet over medium-high heat. Add tofu; sauté 8 minutes or until golden. Remove tofu from pan; cover and keep warm.
Heat 1 teaspoon olive oil in pan; add spinach and garlic. Cook, stirring constantly, 4 minutes or just until spinach wilts. Add tofu; cook, stirring until thoroughly heated. Sprinkle with cashews; serve with Coconut Rice.
This was amazing! I made it with collard greens, which I simmered in chicken broth in the skillet until the broth booked away, that made the collards soft. My husband, who doesn't generally like tofu out collards, loved this!
I also used a boxed coconut rice because I didn't have coconut milk, and happened to have the box mix. It probably would have been better had I made the rice, but using the mix helped to speed things up.
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