Homemade Tofu Masala Stir-Fry with Saffron Rice

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

• 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!