Cheatin' Curry Tofu

This is one of my favorite curry dishes that I make a couple of times a year, but I can't take full credit for it. I'm cheatin' with a box! However, I can't help myself because the end product is this saucy gravy concoction that I just love. The spice comes in three heat levels, and when I cook for the whole family, I use mild. I kick it up to medium or hot, if it's just going to be my husband and me. But, I'm well aware that anything beyond mild is going to send my uber-masculine husband into a hiccup fit. So, I just sit back and chuckle at him when that happens. You gotta give me a break, though - the man hiccups from eating slightly spicy mustard! The spice is called Golden Curry and is made by S&B. I hope you like it, too.

Cheatin' Curry Tofu

It looks like this in the beginning, and you break it into individual bars.

The end result, with a salad on the side.

Cheatin' Curry Tofu

Ingredients:

Brown rice
1 Tbs. canola oil
2 pkgs. extra-firm tofu, drained, cut into triangles

1 and 1/2 cups of veggies - we used:
2 medium zucchinis, sliced diagonally
2 celery stalks, sliced diagonally

1 green onion, sliced diagonally

1 pkg. S&B Golden Curry Sauce Mix with heat of your choice

2 and 1/2 cups of water

Directions:

Cook brown rice according to package directions. While rice is cooking, heat oil in a large skillet over medium heat. Add the tofu, and cook until partially browned, about 20 minutes over medium high heat. Stir occasionally. Add the veggies, and turn the heat down to medium. Cook for another ten minutes, stirring occasionally. Add the water and bring to a boil. Break up the big bar into its smaller bars and add to the sauce. Turn the heat down to medium low, and stir constantly until the bars are dissolved. This will thicken up into a wonderful curry gravy. Serve the tofu mixture over the brown rice. A salad on the side rounds out the meal. Feeds five hungry vegans.