Tofu Curry - (Indian)

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Tofu Curry - (Indian)

 

1/2 lb Tofu (firm, frozen)

3/4 c. Soy Milk (Unflavored)

1 Garlic Clove (minced)

1 Tomatoes (chopped)

1 Bell Pepper (medium, chopped)

3 Mushrooms (large, chopped)

1 Bay Leaf

1 Curry (powder)

 

 

Chpo and sautee garlic and veggies in cooking spray over medium heat.

Thaw tofu (just run a little warm water over it) and dry it. Cut into

inch-sized cubes. When veggies get soft, pour soy milk over them.

Lower heat slightly. Add spices and salt, stir. When milk begins to

froth, add tofu. Spoon sauce over cubes. Cover and simmer 20 minutes

or so, stirring occasionally. Make sure the tofu has time to absorb

flavor. Serve with rice.