Tofu with Spiced Cream Sauce over Brown Rice
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) |
