Replace meat with tofu in this hearty dish. It’s packed with curry and cilantro, too, so you won’t even miss the meat.
—CRYSTAL JO BRUNS ILIFF, CO
PREP: 15 MIN. • COOK: 20 MIN. • MAKES: 4 SERVINGS
1 package (12.3 ounces) extra-firm tofu, drained and cubed
1 teaspoon seasoned salt
1 tablespoon canola oil
1 small onion, chopped
3 garlic cloves, minced
1/2 cup light coconut milk
1/4 cup minced fresh cilantro
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cooked brown rice
1. Sprinkle tofu with seasoned salt. In a large nonstick skillet coated with cooking spray, saute the tofu in oil until lightly browned. Remove and keep warm.
2. In the same skillet, saute onion and garlic for 1-2 minutes or until crisp-tender. Stir in the coconut milk, cilantro, curry, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until sauce is slightly thickened. Stir in tofu; heat through. Serve with rice.
PER SERVING 240 cal., 11 g fat (3 g sat. fat), 0 chol., 540 mg sodium, 27 g carb., 3 g fiber, 10 g pro. Diabetic Exchanges: 1 1/2 starch, 1 medium-fat meat, 1 fat.