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Tofu takes the place of meat in this bold dish with lots of curry and cilantro flavor. —Crystal Bruns, Iliff, Colorado
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1/2 cup tofu mixture with 1/2 cup rice equals 240 calories, 11 g fat (3 g saturated fat), 0 cholesterol, 540 mg sodium, 27 g carbohydrate, 3 g fiber, 10 g protein. Diabetic Exchanges: 1-1/2 starch, 1 medium-fat meat, 1 fat.
Originally published as Curried Tofu with Rice in Healthy Cooking February/March 2011, p61
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Reviewed on Jan. 12, 2012 by sarah.fussy
Love this recipe, has become a staple. I usually add a can of chickpeas and cut the rice in half to add more protein & they go great with the curry flavor. I've never cooked with coconut milk prior to this, so was concerned, but it is sooooo good!
Reviewed on Oct. 07, 2011 by chandetti
great curry, would be great with chicken too!
Reviewed on Jul. 28, 2011 by swimmer.gurl
I added mushrooms and more garlic, a little salty, I'll use less next time. Its much better than the usual tofu sandwhiches I make.
Reviewed on Mar. 16, 2011 by tommypoo
This is my first time working with tofu. I will try other recipes with tofu now that I figured out how easy it is to work with. The flavor of this recipe is outstanding and I will make this again and share this with my friends for sure!!
Reviewed on Feb. 17, 2011 by losab
I used basmati rice instead of brown. Just like Indian take-out!
Reviewed on Feb. 12, 2011 by harland
Made this just tonight--very good! I cut back on the oil a bit and kicked up the spiciness by using 1 tsp red chili oil to saute the tofu and another tsp of the same to saute the veggies. I also added about 1 c. rinsed, drained chickpeans, and about 2 c. sliced baby portobello mushrooms to the veggies. I will definitely make this one many, many times!
Reviewed on Feb. 01, 2011 by jmscoker
Good flavor. wish it was more saucy, but a good healthy version. We ate it with basmati rice.
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