Curried Tofu & Spinach

I've had a realization: I should be a party planner.

After several parties hosted at my apartment--both current and past--I realized that I am a very happy hostess. I love organizing parties. Planning everything from music and hors d'oeuvre, to decorations and outfits (for myself) makes me really excited.

And fact: I am a very organized person. I'm OCD in almost everything I do; and I won't stop until I'm satisfied. I've also realized that every party I throw, I try to up the ante. What once started as just mixing cocktails turned into baking cupcakes and covering strawberries with chocolate and sprinkles. At first, we (my roommates and I) threw regular parties, but now that's not enough. Now our parties come with a theme. Anything goes, Halloween, Christmas, hats or the most recent, Fire & Ice.

Anyways, I've decided to start thinking about becoming a party planner, even if it's just on the side. Plus, it doesn't hurt to just think about it right?

Curried Tofu and Spinach (adapted from FOOD)

• 1 tablespoon canola oil
• 1/2 medium onion, minced
• Salt & Pepper
• 1 package frozen spinach
• 3/4 cups water
• 1/2 cup mushrooms
• 1/3 cups Greek yogurt
• 1 6 oz. package extra-firm tofu.
• 1 teaspoon curry powder 
• 1 teaspoon cumin
• 1 teaspoon paprika

1. In a large saucepan, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until slightly browned, 3-5 minutes. Season with salt and pepper.
2. Add spinach and water and bring to a simmer. Lower heat to low and continue simmering for 10-12 minutes. Add mushrooms and cook stirring for about 1 minute.
3. Add tofu and Greek yogurt; cook until done and all liquid is evaporated, about 3 minutes. Add seasonings and stir to combine. Serve immediately