Curried Tofu

WBZ's Jordan Rich talks with Mona Dolgov, a nutritional coach and culinary expert, about her recipe for a delicious curried tofu. 

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Episode Transcript

Speaker 1 (00:03):
Hey there, welcome missus Connoisseur's Corner. I'm Jordan, and it's
great to be with my friend Mona Dolga from her
amazing kitchen where she comes up with new recipes all
the time. She's the author of Satisfy and Satisfy. Let's
talk about a new recipe, Sheet pan curry tofu.

Speaker 2 (00:17):
Here's a great sheet pan meal, very simple to make
your prehere of into four twenty five. You take fourteen
to sixteen ounces of extra firm tofu, dry, make sure
it's dry it with paper towel, and chop it into
three quarter inch cubes. Then you separate and chop one
small head of cauliflour into medium florettes, and chop four
carrots into half inch lengths, and then chop one onion

(00:38):
into half inch thick slices. Drizzle the chopped tofu and
veggies with two tablespoons of avocado oil, and toss with
one tablespoon of curry powder to coat, lightly seasoned with
salt and pepper. Spread it out on a large sheetpan.
You want to make sure that it's nice and even
so that way it'll really roast, really well. Roast for
twenty to twenty five minutes, just until the vegetable's all

(00:59):
lightly round in four tender. Meanwhile, while that's cooking, we're
going to make a very light cucumber special sauce. And
you're going to prepare the sauce by folding together two
thirds of a cup of plain yogurt, a quarter of
a cup of mince cucumber, almost like atzatiki, three tablespoons
of mince onion, three quarter of a tea spoon of
bround cuman with salt and pepper to taste. Serve the
curry tofu and vegetables over Brown Boss Money rice. An

(01:22):
amazing meal for only four hundred calories, ten grams of
fiber and twenty two grams of protein.

Speaker 1 (01:28):
She's on a dog off joining me Jordan Rich here
on connos Sur's Corner, WVZ, Boston's news radio