It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Curried Vegetables and Tofu

Source: dLife

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

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 4.4 Fat, 1.8 Vegetables, 0.1 Fruits, 1.1 Meat, 0.1 Milk, 1.0 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.
Powered by ESHA

Servings

Ingredients

6.0
6 oz firm tofu 1.0
1 each canola cooking spray 1.0
1 each medium garlic cloves 1.0
1 tbsp fresh ginger root 0.75
0 3/4 tsp curry powder 0.125
0.125 tsp ground cinnamon 0.125
0.125 tsp ground cumin 3.0
3 oz frozen chopped onion 1.0
1 each small tomato 1.0
1 tbsp cold water 2.0
2 cup Vegetables, frozen 0.25
0 1/4 cup Yogurt, plain, nonfat 2.0
2 tsp dried currants

Directions

Wrap the tofu in paper towels, set on a plate, and place a heavy pan on top.
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.
Mix in the onion and stir fry for about 1 minute. Add the water and tomato. Stir fry for about 2 minutes.
Unwrap the paper towels, cut into 1/2 inch slices, and place in the skillet. Cover the skillet and cook for about 10 minutes.
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.