Vegetable curry with tofu

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

If you want to make it spicy, add red chili flakes.

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