Rating: 4 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 4
  • 5 star values: 3
Recipe by Cooking Light March 2001

Gallery

Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

Yield:
4 servings (serving size: 1 1/4 cups tofu mixture, 1/2 cup rice, 1 tablespoon cilantro, and 1 tablespoon cashews)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare rice according to package directions, omitting salt and fat.

    Advertisement
  • 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.

Nutrition Facts

292 calories; calories from fat 24%; fat 7.7g; saturated fat 1.4g; mono fat 3.6g; poly fat 2.4g; protein 10.7g; carbohydrates 46.2g; fiber 3.5g; cholesterol 0mg; iron 3.7mg; sodium 559mg; calcium 107mg.
Advertisement
Advertisement