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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Indian-style tofu with vegetables. Adapted from Cooking Light Ingredients:
2/3 cup uncooked brown rice |
1 teaspoon peanut oil |
2 1/2 cups red onion , sliced |
2 cups broccoli, chopped |
1 cup green beans |
3 cups mushrooms, sliced |
1 1/2 teaspoons curry powder |
1 teaspoon ground coriander |
1/2 teaspoon ground turmeric |
2 teaspoons thai kitchen roasted red chili paste |
14 1/2 ounce tomatoes, canned, diced |
12 1/3 oz tofu |
1/2 tbsp chopped peanuts |
Directions:
1. Prepare rice according to package directions, omitting salt and fat.
2. While rice is cooking, heat oil in a nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 4 minutes or until tender. Stir in curry, coriander, turmeric, and salt; cook 2 minutes. Add soy sauce and the next 4 ingredients (soy sauce through tofu). Bring to a boil; reduce heat, and simmer for 2 minutes or until thoroughly heated. Serve the tofu mixture over rice, and sprinkle with cilantro and cashews.
3. Yield: 4 servings (serving size: 1 1/4 cups tofu mixture, 1/2 cup rice, 1 tablespoon cilantro, and 1 tablespoon cashews)
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