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Recipes - Tofu Curry

Recipe Name

Tofu Curry

Submitted by

service learning

Recipe Description

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	20	Cook Time (minutes)	25	Ready In (minutes)	45

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Ingredients
Amt.	Measure	Ingredient



		Tofu, firm
1/2	eggplant, unpeeled (approx 1-1/4 lb)	Eggplant
1 2/3	large	Yellow onion, chopped
4 1/4	clove	Garlic, minced
1/2	large	Zucchini
3 1/8	small	Green pepper, chopped
24	servings	Premade Curry Cooking (\"Simmer\") Sauce
3	tablespoons	Coconut oil
1/2	gallon	Water
6	cups	Instant brown rice

Steps

Sequence	Step

1	Chop the tofu and eggplant into cubes. Roughly chop the yellow onion, zucchini, and green pepper. Mince the garlic, and set the tofu and vegetables to the side.
2	With the burner on high, add the coconut oil and garlic to a sauté pan. Once the oil liquefies, add the tofu, onion, and green pepper. Sauté for 4-5 minutes.
3	Add the eggplant and zucchini to the pan. Sauté for another 4-5 minutes. Add 1/3 cup of water and cover the pan; lower to medium heat.
4	After the eggplant and zucchini are cooked through, uncover the pan. Add the curry sauce to the pan, and make sure the sauce covers all tofu and vegetables. Turn off the heat.
5	Boil 4 cups of water. Add instant brown rice to boiling water, and reduce heat. Simmer for 5-10 minutes. Remove from heat, stir, then cover. Let stand until water is absorbed.
6	Serve the curry on a bed of brown rice.

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