Vegetable curry with tofu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Tofu, extra firm, 1 block Brocolli raw, 2 cup Red Onion Raw .5 cup Yellow Bell Pepper, 1 medium, raw Green Bell Pepper, 1 medium, raw, Canola Oil, 2 tbsp Garlic, Minced, Fresh, Spice World, 3 tsp Curry powder, 2 tbsp Ginger, ground, 2 tsp Half and Half Cream, 1 fl oz Milk, nonfat (skim milk), 2 cup Butter, salted, 1 stick
Cube tofu and lightly fry in oil. Chop all veggies to your taste. After frying tofu, drain on paper towel and clear pan of excess oil (leaving enough to stir fry veggies). Saute garlic and onion until translucent, then add in other veggies. Cook to your done-ness. Add back in the tofu and add curry and ginger. Stir until mixed. Add milk and half and half (use can use only milk, if desired) and stick of butter. Stir until melted. Let simmer 15 minutes. Serve over brown rice.
Serving Size: Make approx. 8-1 cup servings
Serving Size: Make approx. 8-1 cup servings
Nutritional Info Amount Per Serving
- Calories: 245.4
- Total Fat: 19.2 g
- Cholesterol: 33.7 mg
- Sodium: 123.8 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 2.4 g
- Protein: 10.2 g
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