Jamie says: Are you a muti-tasker? I am (even with cooking)… but, I have to confess, it didn’t work this time. I figured I would start dinner and then drive my friend Melissa home after our fun adventure of shopping at the mall. Well, I got carried away in conversation, and just as we were finishing up, I got a phone call from the sis… the water boiled away and left the pot (with the sweet potatoes) to burn. I finally got the pot back to normal- after boiling water in it, soaking it with baking soda and white vinegar, and using all my arm strength with a Brillo pad. Luckily, the meal was still delicious, even without the sweet potatoes. And the conversation was totally worth it.
Curried Tofu, Eggplant, & Asparagus with Brown Rice
- 1 medium eggplant
- 1 lb asparagus
- 14 oz block of TofuPlus extra firm tofu
- 1/4 cup Filippo Berio extra virgin olive oil
- 1 Tbsp curry
- 1 Tbsp coriander
- 1 Tbsp cumin
- 1 tsp celery seed
- 1/2 tsp coarse sea salt
- 1 cup Publix whole grain instant brown rice
- 1 cup water
- Preheat oven to 400°F. Slice eggplant into 1/2″ circles. Cut circles in half; then cut halves into thirds. Place on a baking sheet.
- Cut bottom third of asparagus off and discard. Then cut asparagus in half. Place in a baking dish.
- Cut tofu into bite-sized pieces. Place in a large saute pan.
- Drizzle extra virgin olive oil on the eggplant, asparagus, and tofu. Sprinkle curry, coriander, cumin, and celery seed on top. Mix well.
- Bake eggplant and asparagus for about 1 hour or until soft and lightly brown.
- After the eggplant and asparagus have cooked for about 45 minutes, cook rice and water in a microwave-safe bowl in the microwave for 7 minutes. Stir. Set aside.
- Meanwhile, cook tofu on medium heat for about 7 minutes.
- When everything is done cooking, mix eggplant, asparagus, and tofu one of the pans. Sprinkle with sea salt.
- Scoop rice into a bowl and top with veggies/tofu mix. Serves: 2. Enjoy!
Kathryn thought the dinner tasted like Krishna lunch (which is awesome if you’ve never tried it). I liked how the tofu and veggies took on the bold flavor of the Indian spices. This was probably the best asparagus I’ve made- soft and lightly brown. The eggplant soaked up the extra virgin olive oil like a sponge (good though).
- Nutrition note: Ever tried coriander? How about cumin? Try a new spice this week. It can add a lot of flavor to healthy vegetables and meats- making them even more appealing to eat.