1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1-inch cubes
1/4 cup minced fresh cilantro
1/4 cup chopped dry-roasted cashews
How to Make It
Prepare rice according to package directions, omitting salt and fat.
While rice is cooking, heat oil in a nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 4 minutes or until tender. Stir in curry, coriander, turmeric, and salt; cook 2 minutes. Add soy sauce and the next 4 ingredients (soy sauce through tofu). Bring to a boil; reduce heat, and simmer for 2 minutes or until thoroughly heated. Serve the tofu mixture over rice, and sprinkle with cilantro and cashews.
Loved the curried tofu, especially combine with the tomato mixture, cashews, and rice. Would leave out the yellow bell pepper and use half as much onion to make this even better. The cilantro on top is a must.
surprisingly good. i made this for dinner tonight and it turned out pretty tasty. i sauteed the tofu first to brown it for a bit more flavor. i also substituted agave for honey. otherwise i followed the recipe pretty close. very good and filling healthy meal!
This recipe is amazing! I would have given it 5 stars, but I did some altering to make it so. Instead of the honey and the chili paste, I used sweet asian chili sauce and at the end I added almost a cup of coconut milk and let it simmer down. Served it over organic basmati rice with a little dark sesame oil added to it. Yum!
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