Portion Size: 1 c. (1/2 c. rice and ½ c. tofu mixture)

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 (16 oz.) package of firm tofu
1 cup plain low fat yogurt	For vegan: use vegan yogurt
3 tablespoons lemon juice
2 teaspoons ground cumin
¼ teaspoons cayenne pepper
1 teaspoon paprika
1 tablespoon minced fresh ginger root	or 1 teaspoon ground ginger
2 tablespoon, unsalted butter or margarine	For vegan: use plant based
4 cloves garlic	Washed, peeled and minced
1 green pepper	Wash, trimmed and chopped
1 (16 oz.) can  no added salt tomato sauce
1 cup nonfat milk	For vegan: use soy milk
½ teaspoon salt
1 (14 oz.) can fat free evaporated milk	For vegan: use vegan cream cheese
2 cups frozen peas
¼ cup fresh cilantro or 2 tablespoons dried cilantro	Wash, trim and chop
4 cups cooked, brown rice
1 teaspoon Garam masala	(optional)

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Preheat an oven to 375 degrees F (190 degrees C) and grease a baking sheet.
2	Whisk the yogurt, lemon juice, cumin, cayenne pepper, paprika, 1 teaspoon Garam masala and ginger together in a bowl.
3	Cut the tofu into ½ -inch cubes, and gently stir into the yogurt mixture.
4	Arrange the tofu cubes onto the prepared baking sheets so they do not touch each other.
5	Bake the tofu in the preheated oven until the tofu has firmed and the sauce is no longer sticky, 45 minutes to 1 hour.
6	Gently turn the tofu every 15 minutes during baking.
7	Meanwhile, melt the butter in a large skillet over medium heat. Cook the garlic and peppers in the hot butter until softened, about 3 minutes.
8	Stir in the flour and salt. Add the tomato sauce, milk and evaporated; cover and cook, stirring frequently until thickened, about 15 minutes.
9	Stir in the peas, cilantro and baked cubes. Bring to a simmer and cook for 5 minutes. Serve over brown rice.	Cook until internal temperature reaches 165°F. (minimum)