Recipe includes strawberry parfait for dessert.
If using fresh spinach, wash thoroughly and tear the leaves into bite-sized pieces. Wilt in a pot in the liquid remaining on the leaves. If using frozen spinach, thaw and remove any excess liquid. In a skillet, heat the oil, cumin, soy sauce, chilies, ginger, and the tofu with salt and pepper to taste. Sauté over high heat, then add the cream cheese, cilantro, curry powder, and spinach. Serve with the strawberry parfait for dessert.