My pre-ride meal.
Three eggs, cherry tomatoes, extra firm organic tofu, low sodium soy sauce, green onions, cilantro
Next time, I’ll try it with a little spinach!
Recently I discovered a local Vietnamese market (not as large or as wide in variety as those I am used to in Chicago, but still a lucky thing to find!) and seized the opportunity to purchase frozen dumplings. Using the ingredients in my fridge and pantry, I created this easy curry recipe. Enjoy!
What you need:
1-2 cups brown rice
1 box tofu
Handful of spinach leaves
Salt and Pepper to taste
1/2 a large onion
Half a large bag of frozen dumplings
Half a lemon
1/2 cup milk or half and half, coconut milk can be used as substitute
Olive oil or vegetable oil
Prep (5 minutes to prepare, 20 minutes to cook):
*This recipe serves two.
First, prepare the rice according to the package (this will take the longest to cook and should be started first, as a result. For an even quicker dinner, use instant rice).
Secondly, put oil at the bottom of a wide non-stick sauce pan. Cook up the dumplings until they begin to brown. Set the dumplings aside and covered for later. Then, fry or scramble the eggs in the same pan. Leave in eggs and add a bit more oil as well as the onion and spinach. Gently cut the tofu into chunks and place in the pan. Add spices to taste. Squeeze in lemon juice. Add milk or half and half. For a more creamier sauce, add more liquid. Let simmer for a few minutes until tofu is cooked. Carefully (in order to preserve the shape of the tofu) stir occasionally. Add dumplings, lower heat, and cover with lid for a minute. On two plates, add rice and top with the delicious curry tofu.