Vegetable Curry with Tofu

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BroccoJi, carrots, and corn add coJor, texture, and balance to the tofu in this easy curry. However, you may use any mix of vegetabJes you have on hand.

1 recipe Coconut Curry Sauce,

(page 198) olive oil cooking spray 1 tablespoon dried minced garlic 16 ounces firm nigari tofu, cubed 1 teaspoon olive oil

V3 cup minced shallots

1cups chopped carrots

3 cups broccoli florets, cut to bite size cup vegetable broth 1 cup frozen white corn, thawed

Servings

Prepare curry sauce and set aside.

Spray an electric frying pan or Dutch oven with olive oil cooking spray and add garlic. Warm pan over medium-high heat for 1 minute. Add tofu and brown on all sides, refreshing again with oil spray if necessary. Remove tofu and set aside. Add olive oil to the pan and add shallots, carrots, and broccoli. Cook for 5 minutes, stirring frequently. Add tofu, cook for 3 minutes, then add vegetable broth and corn. Lower heat to medium low, add curry sauce, and simmer for 10 minutes, stirring occasionally.

Nutrition Analysis: per 1V2-cup serving

Enlightened Vegetable Curry with Tofu Protein 12 g, carbohydrate 19 g, fiber 5 g, fat 6 g, saturated fat 2 g, cholesterol 0 mg, calcium 67 mg, sodium 130 mg Calories 172: from protein 26%, from carbohydrate 44%, from fat 30%

Traditional Vegetable Curry with Beef Protein 14 g, carbohydrate 16 g, fiber 3 g, fat 23 g, saturated fat 13 g, cholesterol 51 mg, calcium 48 mg, sodium 469 mg Calories 318: from protein 17%, from carbohydrate 19%, from fat 64%

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