I was standing in front of all the lovely spinach yesterday thinking to myself, do I do it? Is it really safe, or are they just saying that, and how is is spinach really different from any of the other greens that I assume (which is a big problem) can be paying rent next to the cows as well. I bought it. I decided I would try it out on me, and not let anyone else eat it, until I knew if I lived. I don’t recommend this. This kind of thinking is also a problem, but living in fear of anything gives me cramps whether it be life or leaf.

After eating nearly all of Ferdinand’s Halloween candy, I am trying to clean up my act. Tofu with spinach might sound like a harsh start, but I love it. The truth is, I even love it as much as candy, it’s just a matter of remembering before the candy comes into view on the hunt for food.

Get out a great big heavy saute pan, and give it a spill of olive oil, maybe 3 tablespoons. Heat gently with three finely minced cloves of garlic, and 2 to three inches of a knob of fresh ginger, depending on how much you love ginger. Over medium heat, stir these around until they are golden. Remove the minced ginger and garlic from the oil by pouring the whole thing through a sieve into a bowl. Reserve the ginger and garlic, and put the oil back in the pan, along with a bit more olive oil, if you need it. Add tiny cubes of extra firm organic tofu, and let them sit over medium heat without disturbing, until they have a gorgeous dark brown color on the bottom. Using a metal spatula (you shouldn’t be using non stick pans), flip the tofu and get some good color on the other side as well. Season with salt and some red pepper flakes (go easy on the flakes). Remove the tofu, and add it to the reserved ginger and garlic. Add pre-washed spinach to the pan, season with a tiny bit of salt, and just cook for about a minute, until the spinach is wilted. Set the spinach over the sieve for a minute to allow some of the liquid to drain, and then add the spinach to the tofu. Squeeze with a bit of lemon if you like, and sprinkle on some salted pepitas (pumpkin seeds) and serve with caramelized tomatoes, roasted eggplant and/or a fresh fennel salad.

If you need a full meal, shrimp sauteed with green onions and served with rice noodles is a good second course.