Randy Mayor; Lydia DeGaris-Pursell
4 servings (serving size: 1 1/4 cups tofu mixture, 1/2 cup rice, 1 tablespoon cilantro, and 1 tablespoon cashews)

How to Make It

Step 1

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

Step 2

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.

Ratings & Reviews

dmloss's Review

April 21, 2013
I didn't really like the recipe. I thought it was kind of bland and I agree with the other reviewers about the yellow bell pepper; they were too sweet for the recipe. I will not make this again.

rstarrlemaitre's Review

March 22, 2013
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.

foodie207's Review

January 28, 2013

chef4myboys's Review

December 15, 2012

neonpink's Review

November 08, 2012

PacTrip's Review

March 12, 2012
Delicious! My Jamacian Mom will love it!

kgytse's Review

February 12, 2012
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!

mellie0818's Review

August 14, 2009
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!