INGREDIENTS

For the rice
  • 1 package saffron rice
  • 3 tablespoons butter
For the stir-fry
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 package extra firm tofu, pressed and cubed
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1/2 large zucchini, chopped
  • 1/2 summer squash, chopped
  • 1 cup chopped oyster mushrooms
  • 3 tablespoons garam masala
  • 1 teaspoon ground turmeric
  • 1 tablespoon crushed red pepper flakes
  • 1 tablespoon flour
  • Salt and pepper
  • 1 1/2 can (21 ounces) diced tomatoes , not drained
  • 1/4 cup +2 tablespoons heavy cream
  • Fresh cilantro, for garnish

DIRECTIONS

  • Bring 2 ½ cups of water to a rapid boil in a saucepan. Add the butter and saffron rice. Reduce to low and bring mixture to a simmer and cook until softened, about 22 minutes.
  • In a bowl, mix the garam masala, turmeric, salt and pepper together. Toss the tofu cubes with about 1 tablespoon of the mixture.
  • Preheat oven to 425° F. Lightly grease an 8 x 8 baking dish. Toss the tofu into the pan and bake for about 28 – 32 minutes, or until crispy.
  • Heat the extra virgin olive oil into a wok, stir-fry pan or large skillet. Add the onion and garlic, and cook until translucent, about 4 minutes. Add in the zucchini, squash, mushrooms and carrots. Cook until softened, about 8 minutes.
  • Add in the tofu, remaining spice mixture, diced tomatoes and flour. Stir to coat.
  • Bring the mixture to a simmer and cook about 5 more minutes. Add crushed red pepper and remove from heat.
  • Stir in the cream. Serve the mixture in a bowl with the rice, cilantro and enjoy!
  • Yield: 4 Servings
  • Course: Entrée