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Thursday, April 30, 2015

Jeweled Curry Rice and Braised Peppery Tofu

Serves: 6-7 | Prep time: 10 min | Cook time: 35 min

2 cups basmati rice
4.5 cups filtered water
1 cup frozen peas & carrots
1 cup diced green pepper
1 cup fresh corn kernels
1 onion, finely diced
2 tbs curry powder
1 tsp onion powder
1/2 tsp sea salt
1/2 tsp pepper
1/4 cup veg broth
1.25 cups cashews
3/4 cup raisins

Rinse and scrub rice once. Add to a rice cooker and steam for 30 minutes. Meanwhile, sauté all ingredients, using the veggie broth, adding the cashews and raisins last. Sprinkle with fresh cilantro and stir into rice when done.

2 blocks firm tofu, pressed
1-2 tbs virgin coconut oil
1/2 tsp onion powder
1/2 tsp garlic powder
Salt and pepper, to taste

Press firm tofu overnight. Cut and toss with spices. To a nonstick ceramic or cast iron pan, add the oil over medium-high heat. Toss the tofu until brown, about 5 minutes, then cover and turn off heat to finish cooking. Serve aside the jeweled rice.

Enjoy :)

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