Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Curried Tofu, Eggplant, & Asparagus with Brown Rice May 24, 2011

Curried Tofu, Eggplant, & Asparagus with Brown Rice

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


  1. 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.
  2. Cut bottom third of asparagus off and discard.  Then cut asparagus in half.  Place in a baking dish.
  3. Cut tofu into bite-sized pieces.  Place in a large saute pan.
  4. Drizzle extra virgin olive oil on the eggplant, asparagus, and tofu.  Sprinkle curry, coriander, cumin, and celery seed on top.  Mix well.
  5. Bake eggplant and asparagus for about 1 hour or until soft and lightly brown.
  6.  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.
  7. Meanwhile, cook tofu on medium heat for about 7 minutes.
  8. When everything is done cooking, mix eggplant, asparagus, and tofu one of the pans.  Sprinkle with sea salt.
  9. 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.

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