Tuesday, May 06, 2008

Meat-Free Monday: Return of Chef's Little Helper Edition

Step 1: Assemble ingredients.

Step 2: Oh. *Those* ingredients.

Step 3: Cook*

Step 4: Enjoy!

*Detailed Step 3 Instructions:

VUBOQ's Curried Tofu, Broccoli and Peppers with Cashews

Approx. 1/2 can of masaman curry paste
Approx. 1/2 can of coconut milk (and I'm begging you, please don't use "lite")
1 head of broccoli
1 green bell pepper
1 pkg extra firm tofu
1 tbsp peanut butter
2 tbsp (or so) roasted, unsalted cashews

1. Put rice in rice cooker.
2. Heat about 2 tbsp of coconut milk in non-stick skillet (or wok)
3. Fry about 1/4 can of masaman curry paste until fragrant
4. Add chunkily sliced green bell pepper.
5. Add broccoli pieces.
6. Add more curry paste/coconut milk until it looks like a nice tasty sauce.
7. Add about 1 tbsp of peanut butter.
8. Remember you should have lowered the heat from high to medium about 4 steps ago.
10. Add tofu chunks and cashews. [Note: Save the cashews 'til the very end so they don't get soggy.]
11. Cook until tofu is heated through.
12. Serve with white rice.

Eat. Smile. Say "YUM!"

And how was your Meat-Free Monday meal?


  1. Well, I didn't cook anything, but I did go out for Mexican and had meat-free chile rellenos and mushroom quesidillas.

  2. I am impressed that you shaped your rice.

  3. I don't know if this counts, but I ate 1/2 a box of Cheerios by the hand full while watching reruns of House.

  4. It was just me and the 2 little kids so I made waffles with strawberries and fresh whipped cream. xoxo, SG