Ingredients (use vegan versions):
- 14 oz. extra-firm tofu, water packed, pressed, cut into cubes
- 1 medium onion, chopped
- 1 small green pepper, cut into strips
- 1 clove garlic, minced
- 2 teaspoons curry powder
- 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon ground cloves
- 1 16oz. can tomatoes, cut up
- 1/4 cup dried currants or raisins
- 1/2 teaspoon salt
- hot cooked brown rice
Directions:
Spray pan with Pam. Heat pan over high heat. Stir-fry
onion, green pepper and garlic for 3-5 minutes or till
onions are tender. Add curry, thyme, and cloves and stir-
fry for 2 minutes longer. Stir in undrained tomatoes,
currants or raisins, and salt. Add tofu, spooning mixture
over the tofu. Add a 1/2 cup of water then bring to a
boil. Reduce to a simmer and cover for 35-40 minutes.
Uncover and boil for 5-10 minutes, until sauce is thick.
Serve over rice.
Serves: 4 to 6
Preparation time: 1 hour
|
