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) |
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) |
