Vegetable & Breaded Tofu in Vindaloo Curry Sauce

1 package Nasoya Lite Firm Tofu - 14 oz
4 cups Broccolli Normandy (cauliflower, carrots, broccoli)
2 cup (1" pieces) Cauliflower, cooked
1 cup slices Carrots, cooked
4 cup, pieces or slices Mushrooms, fresh
1 package Shake 'n Bake Hot & Spicy
1 package Sukhi's Vindaloo Curry Sauce
1 tbsp Canola Oil
2 tbsp. Tumeric
2 tsp Garlic Powder
4 tsp All Purpose Salt Free spice blend (like Mrs. Dash)
2 tsp Lemon Pepper Salt

You can add or substitute your favorite vegetables like peas, cubed squash, or eggplant. If I had fresh broccoli I would have used it. Potato is usually added to vindaloo, but I was trying to keep the calories down especially because I was already breading the tofu. You can skip the breading or substitute your own, like panko crumbs. The cooking time is high because I used several different methods, but these can overlap.
This dish is great served over a bed of rice or quinoa. I just added yogurt on the side for coolness and additional protein. Add more spice to the dish if you like it hot. I just topped it off with red pepper flakes.

Cube Nasoya Lite Firm Tofu - 8 slices across by 4 slices. Turn on side and cut the entire block in half (64 pieces)
Pour Shake 'n Bake into bag provided.
Add half the Tumeric, Garlic Powder, Salt Free flakes, Lemon Pepper Salt to Shake 'n Bake bag and shake to mix thoroughly.
Add Tofu to Shake 'n Bake bag and gently shake to coat.
Spray tofu with Canola Oil on both sides.
Heat Air Fryer to 390 degrees.
Add batches of tofu to the air fryer and cook for 3 minutes on each side.
Put cooked tofu aside.
Put carrots in hot microwave safe pan with 1 cup of water. Cover and cook on high for 4 minutes.
Reserve the water and slice the carrots.
Add the rest of the spices to the hot carrot water and stir.
Add Cauliflower, cooked carrots. and Broccoli Normandy to large sauce pan. Pour spiced water over the vegetables.
Cook until broccoli Normandy is almost done, then add the mushrooms.
Simmer until all the vegetables are cooked.
Add the Vindaloo Curry Sauce and mix in thoroughly.
Simmer until sauce thickens. If needed add 1 Tbl of Cornstarch to thicken. (The frozen vegetables add some water.)
*Since the Tofu is Breaded I did not mix it in. If you fry it without breading you can mix it in at the end.



Serving Size: 1.5 Cup Veggies in Vindaloo Curry Sauce; 2/3 cup Breaded Tofu Cubes

Number of Servings: 4

Recipe submitted by SparkPeople user SFALLON67.