Curried Tofu

This easy curry is equally delicious over rice, noodles, or by itself!

Heat 2 teaspoons vegetable or canola oil in a large skillet over medium-high heat. Add 1 (15-ounce) package of lite firm tofu, cut into 1/2-inch cubes. Cook for 8 minutes, stirring frequently - it should be nicely golden brown. Remove the tofu from the pan and keep the pan over the burner.

Add 1/2 cup light coconut milk and 1 teaspoon curry powder; cook for 1 minute, stirring constantly.

Stir in 1 cup matchstick-cut carrots, 1/4 tsp. crushed red pepper, 1 (15-ounce) can of pineapple chunks in juice, drained, and 1 medium red bell pepper, sliced into thin strips; cook for 5 minutes, stirring occasionally.

For both the coconut milk and the pineapple chunks, I chose the Native Forest brand, which is certified vegan. Matchstick-cut carrots are a great time-saver if you can find them pre-cut at the grocery store. If not, you can simply thinly slice your own into - rather obviously - about matchstick size. I bought a package of carrot sticks, which are especially easy to then cut down to proper size.

At the end of cooking, return the tofu to the skillet, stirring to combine. Sprinkle with 1/2 cup chopped basil. 1 and 1/3 cups of the curry is 180 calories - you'll have between 3 and 4 servings.

Cost:
lite firm tofu $2.69
light coconut milk $
carrots $3.39
canned pineapple chunks in juice $2.99
red bell pepper $1.45
basil $2.99