Curried Tofu, Veggies and Rice

Curried Tofu, Veggies and Rice
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Curried Tofu, Veggies and Rice calories by ingredient
Submitted by:

Introduction

I totally stole this idea. The deli near my work had this in their ready made case. I had rushed that morning and left my lunch at home. I paid $5.83 for it and took it to work and microwaved it. It was delicious. But then I did what I always do when I try something new that I like. I figured out what was in it and made up my own version (way cheaper and I can control the sodium). The deli version had coconut milk it is and I left it out because I did not want the calories and I did not have any in the house. I totally stole this idea. The deli near my work had this in their ready made case. I had rushed that morning and left my lunch at home. I paid $5.83 for it and took it to work and microwaved it. It was delicious. But then I did what I always do when I try something new that I like. I figured out what was in it and made up my own version (way cheaper and I can control the sodium). The deli version had coconut milk it is and I left it out because I did not want the calories and I did not have any in the house.
Number of Servings: 4

Ingredients

    1 package extra firm tofu (pressed in advance)
    1 package Uncle Ben's Ready Rice Brown Basmati
    3-4 cups chopped zucchini
    1 small onion chopped
    1 red pepper, chopped
    3 baby carrots, chopped
    4 T. sunflower seeds (hulled)
    Spray olive oil (I use the Misto or you can use non-stick cooking spray)

    Tumeric to taste
    Curry powder to taste

Tips

There IS some work involved in that you have to press the tofu and then bake. I wrap the tofu in a clean lint free kitchen bar towel, place on a plate, place a plate on top of the wrapped tofu and then place my blender base on top of that for weight. I set the time for 20 minutes and then take it out of the towel. Then I usually refrigerate it in a ziploc container to use when ready.


Directions

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.

Rate This Recipe