Curried Tofu, Veggies and Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 package extra firm tofu (pressed in advance)1 package Uncle Ben's Ready Rice Brown Basmati3-4 cups chopped zucchini1 small onion chopped1 red pepper, chopped3 baby carrots, chopped4 T. sunflower seeds (hulled)Spray olive oil (I use the Misto or you can use non-stick cooking spray)Tumeric to tasteCurry powder to taste
Slice tofu into 4 equal sections; then slice each section into 5 slices. Cover baking pan with foil and spray with olive oil. Place tofu slices on pan. Sprinkle with tumeric and curry to taste. Spray with olive oil. Bake in convection oven at 375 for 20 minutes.
While tofu is baking, open up rice and divide evenly between 4 containers. Stir fry veggies to desired crispness. Stir in curry and tumeric to taste. Divide evenly between the four containers with rice. When tofu is done to desired consistency, place on top of rive and veggie mixture. Top each serving with 1 T. sunflower seeds.
These can be frozen and reheated in the microwave.
Serving Size: Divide into 4 equal servings
Number of Servings: 4
Recipe submitted by SparkPeople user WISHICOULDFLY.
While tofu is baking, open up rice and divide evenly between 4 containers. Stir fry veggies to desired crispness. Stir in curry and tumeric to taste. Divide evenly between the four containers with rice. When tofu is done to desired consistency, place on top of rive and veggie mixture. Top each serving with 1 T. sunflower seeds.
These can be frozen and reheated in the microwave.
Serving Size: Divide into 4 equal servings
Number of Servings: 4
Recipe submitted by SparkPeople user WISHICOULDFLY.
Nutritional Info Amount Per Serving
- Calories: 302.4
- Total Fat: 11.9 g
- Cholesterol: 0.0 mg
- Sodium: 36.2 mg
- Total Carbs: 36.8 g
- Dietary Fiber: 5.6 g
- Protein: 16.5 g
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