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Curried Vegetables and Tofu
Source: dLife

Creamy mixed vegetables and tofu seasoned with curry, cinnamon, ginger, and cumin.

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 224.6
Total Carbs 33.4 g
Dietary Fiber 8.5 g
Sugars 9.7 g
Total Fat 4.4 g
Saturated Fat 0.5 g
Unsaturated Fat 2.4 g
Potassium 282.1 mg
Protein 13.5 g
Sodium 227.8 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables , 1/2 Fruits , 1 1/2 Meat , 1/2 Milk , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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6 oz  firm tofu
1 each  canola cooking spray
1 each  medium garlic cloves
1 tbsp  fresh ginger root
0 3/4 tsp  curry powder
0.125 tsp  ground cinnamon
0.125 tsp  ground cumin
3 oz  frozen chopped onion
1 each  small tomato
1 tbsp  cold water
2 cup  Vegetables, frozen
0 1/4 cup  Yogurt, plain, nonfat
2 tsp  dried currants
  1. Wrap the tofu in paper towels, set on a plate, and place a heavy pan on top.
  2. Spray a nonstick skillet with the cooking spray. Place the garlic, ginger, curry, cinnamon and cumin on the skillet. Cook over medium heat for about 30 seconds, continuously stirring.
  3. Mix in the onion and stir fry for about 1 minute. Add the water and tomato. Stir fry for about 2 minutes.
  4. Unwrap the paper towels, cut into 1/2 inch slices, and place in the skillet. Cover the skillet and cook for about 10 minutes.
  5. Add the frozen vegetables to the skillet and cook, covered, and cook for 4 minutes. Turn the heat off and mix in the currants and yogurt.

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