Tofu Summer Vegetable Curry with Garlic Pita

Number of Servings: 
Serves 3 to 4
Recipe Source: 

Ingredients

  • 4 pieces of Ezekiel 4:9 Whole Grain Pocket Bread
  • 12 block of extra firm or firm tofu, chopped into cubes
  • 1 cup zucchini, sliced
  • 1 cup yellow squash, sliced
  • 1 cup eggplant, chopped
  • 12 cup onion, diced
  • 1 Tbsp + 1 tsp garlic, minced
  • 1 Tbsp jalapeno, minced
  • 1 can of coconut milk
  • 2 Tbsp curry paste
  • 2 Tbsp olive oil, divided
  • 14 cup of basil, chopped
  • 12 tsp sea salt
  • 12 tsp of black pepper

Directions

Tofu Vegetable Curry

  1. Add 1 tbs olive oil to a sauté pan over medium heat. Add 12 cup diced onions and sauté for a few minutes until translucent. Add 1 Tbsp minced garlic, 1 cup of chopped eggplant, 1 cup of sliced zucchini, 1 Tbsp of minced jalapeno, and 1 cup of sliced yellow squash and cook for an additional 5 minutes.
  2. Once veggies are softened, add 2 Tbsp curry paste and mix. Cook the curry paste for 1 to 2 minutes before adding 1 can of coconut milk and 12 block of cubed tofu.
  3. Bring mixture to a simmer and cook for 5 to 7 minutes. Take curry off heat and stir in 14 cup of fresh chopped basil.

For the Garlic Pita

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Brush Ezekiel 4:9 Whole Grain Pocket Bread with mixture of 1 tsp minced garlic, olive oil, 12 tsp sea salt, and 12 tsp pepper.
  3. Place the pita bread on a baking sheet and bake for 5 minutes, until the bread is nice and crispy.
  4. Slice into fourths and serve with tofu veggie curry. Enjoy!

Contributor

Food For Life

Food For Life takes the time to sprout the grains in most all of their products to release nutrients that would otherwise remain dormant. In other cases, they use more than 18 grains and seeds from all over the world in a single loaf of bread, so you can benefit from the most nutrient rich, wholesome products out there.