Melt butter in large saucepan over medium heat. Add ginger, garlic and onion and stir-fry over medium to medium-high heat for 1/2 to 1 minute. Add turmeric, chili powder and masala. Stir-fry 1/2 minute longer. Add potato and mix. Cook and stir 3 minutes. Add water 1 cup at a time, stirring constantly with wire whisk to prevent lumps from forming. Stir until mixture is smooth. Add tofu and spinach. Mix well and bring to boil. Add vinegar, soy sauce, salt and pepper. Simmer 5 minutes. If soup is too thick, add water. Add green onions and cilantro and mix well. makes about 8 cups. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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|Serving Size: 1 Serving (172g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 57 (43%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 16.8mg||5 %|
|Sodium 315.5mg||11 %|
|Potassium 303.4mg||8 %|
|Total Carbohydrate 17.4g||5 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 15.3g|
|Protein 2.1g||3 %|
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Calories per serving: 132
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