Meatless for Mullins

To those of us who are omnivores, it seems that the vegetarian options are limited or boring.  However, that is far from the truth.  We just need to be more creative.  Or realize that vegetarian options extend far beyond beans or plain tofu.  There is the expression, variety is the spice of life.  Spice adds variety to vegetarian dishes. 

I modified this recipe a ton.  I cheated to make it easier for after work by using the Uncle Ben's Ready Rice microwave packets.  Let's face it, I was never going to be on Top Chef and can admit to using these kitchen shortcuts. 

The husband and I loved this recipe, especially the rice.  The rice can be served with almost anything.  I think it would taste great with a nice piece of grilled salmon.  The rice is the superstar in this dish.  I am getting hungry just thinking about it. 

Curried Tofu with Coconut Rice

(adapted from The Flavors of Bon Appetit 2004)

Printable Recipe

1/3 cup sweetened shredded coconut

2 packets Uncle Ben's Jasmine Ready Rice

3/4 cup unsweetened light coconut milk

4 teaspoons minced fresh ginger

Juice from 1 half of lime

2 large minced garlic cloves

2 teaspoons olive oil

16 ounces extra firm tofu, drained, pat dry, cut into 1/2 inch cubes

1/2 cup thinly sliced green onions

2 teaspoons curry powder

1 teaspoon ground cumin

1/8 teaspoon crushed red pepper

1 cup whole small cherry tomatoes

2 tablespoons chopped macadamia nuts

1. Stir shredded coconut in a small nonstick skillet over medium heat until light golden, about 5 minutes.  Transfer to bowl.  
2. Prepare rice according to package directions.  Add to bowl with coconut.
3. In a blender, mix 1/2 cup coconut milk, 1 teaspoon ginger, lime juice, and half of garlic.  Mix into bowl with rice and coconut.  Keep warm.
4. Heat oil in a large nonstick skillet over high heat.  Add tofu; stir-fry until golden, about 6 minutes.  Add onions, curry, cumin, red pepper, remaining ginger and garlic.  Stir-fry 1 minute.  Stir in tomatoes and remaining coconut milk.  Season with salt and pepper.  
5. Divide rice among 4 plates, top with tofu and sprinkle with macadamia nuts.

Yield: 4 servings