Lunch / Dinner
Inspired by the flavors of Southern India, this healthy menu of risotto and tofu is extremely satisfying. With ingredients that are typically in mulligatawny soup, the rice dish is seasoned perfectly. Served with a side of crispy tofu, this is one delicious and nutritious meal.
FOR THE RISOTTO, COMBINE:
OFF HEAT, STIR IN:
FOR THE TOFU, COMBINE:
For the risotto, combine broth and coconut milk in a saucepan over low heat, and keep warm.
Sauté bell pepper, onion, garlic, ginger, and jalapeño in oil in a sauté pan over medium heat until soft, 3–4 minutes. Add curry powder, pepper flakes, and rice; stir and cook until vegetables and rice are coated with oil, 1–2 minutes.
Add wine; simmer, stirring constantly, until liquid is absorbed, about 2 minutes. Stir in ½ cup broth mixture; simmer until completely absorbed. Continue adding broth mixture in ½-cup increments, stirring frequently and adding more broth only after previous addition is absorbed. Taste rice after 15 minutes of cooking; continue cooking until rice is firm but not chalky or chewy in center of grain.
Off heat, stir in spinach, tomatoes, apple, and butter; season risotto with salt.
For the tofu, combine coconut, cumin, coriander, ginger, and cloves. Dredge tofu slices in coconut-spice mixture.
Per 1 cup risotto and 2 oz. tofu
% Daily Value*
Total Fat 22g 33%
Saturated Fat 7g 35%
Cholesterol 5mg 1%
Sodium 202mg 8%
Carbs 29g 9%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.