Personal chef Debra Walter
shops and cooks for the
Korelitz family.

Indian Spiced Tofu
and Vegetables

2 T canola oil
1 lb. firm tofu, drained, rinsed and cut into
I-inch cubes
I medium onion, diced small
I red pepper, diced small
I zucchini, diced small
2 garlic cloves, minced
1 T. ginger, minced
1/2 t. turmeric
1/2 t. ground cloves
1/2 t. paprika
1/2 t. cinnamon
1/2 t. cardamom
1-2 t. salt
2 carrots, diced small
1 cup frozen peas
1 1/2 cups uncooked basmati rice
2 potatoes, cut into medium pieces
1 bunch fresh spinach
3 cups water

Heat 1T.oil until hot and add tofu cubes.
Fry until browned. Remove. Add 1 T.
canola oil and heat until hot. Add onion;
saute for 5 minutes. Add red peppers,
zucchini, carrot and potato and cook for 5
minutes. Stir in garlic and ginger and cook
for 1 minute.

Combine the spices in a small bowl and
add to the vegetables. Cook for 1 minute.
Add the remaining
ingredients and bring
to a boil, cover and
turn down to low.
Cook for 20 minutes.
Add spinach and tofu
cubes; cover and cook
for 5 minutes. Turn
off heat and keep cov-
ered for 5 more min-
utes. Add more salt to
taste if needed. Mix
together and enjoy!

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