Instructions: 1. To prepare blue cheese sauce, in a blender or food processor, combine tofu, buttermilk, vinegar, honey, mustard, and garlic. Whirl until smoothly pureed. Gently mix in cheese and season to taste with salt and black pepper. Set aside. (at this point you may cover and refrigerate for up to 3 hours).

2. Cut 1 to 1 1/2 cups spinach into thin shreds about 2 inches long. Cover and set aside. Line a rimmed platter with remaining spinach leaves; cover and set aside.

3. Melt butter in a wide nonstick frying pan or wok over medium-high heat.

Add potatoes, bell pepper, onion, cumin, coriander, 1/4 teaspoon salt, ground red pepper, and 1/4 cup water. Stir-fry gently until potatoes are tinged with brown and tender when pierced (about 15 minutes; do not scorch). Add water, 1 tablespoon at a time, if pan appears dry.

4. Remove pan from heat. Sprinkle potato mixture with shredded spinach; mix gently but thoroughly. Then spoon potato mixture over spinach leaves on platter. Sprinkle with cilantro leaves.

5. Just before serving, stir onion into blue cheese sauce.

Makes 4 servings.

NOTES : Here sauteed sliced potatoes are tossed with slivered fresh spinach and cilantro, then topped with a cool, zesty sauce of tofu and blue cheese. When you prepare the spinach, reserve the best-looking leaves for lining the platter; use the torn ones for shredding.

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