“ My mom used to make white rice with curry for dinner, but I thought it would be good to make it more healthy, so I used brown rice instead and added chickpeas to the curry,” says Alexander. “I like tofu, so I decided to add baked tofu to the top layer. We usually have a salad with most of our dinners, and I think that is healthy.”
- Preheat the oven to 400°F. Place the tofu on a paper towel−lined plate and press with another paper towel to squeeze excess water out of the tofu. Cut into bite-sized cubes.
- In a medium bowl, combine the whole-wheat flour, nutritional yeast (optional), garlic, and salt. Add the cubed tofu and toss to coat the pieces in the flour mixture. Spray a baking sheet to prevent sticking and spread the tofu in a single layer. Bake for 30 minutes, gently stirring once during baking so all pieces are evenly browned.
- While the tofu is baking, in a large stockpot, boil 2 cups of water, the vegetable broth, and rice over medium heat. Reduce the heat to a simmer, cover, and cook for 45 minutes, or until the rice is tender. Remove the rice from the heat and add the chopped cilantro.
- Meanwhile, in a large sauté pan, heat the canola oil over medium heat. Add the onion and peppers and cook for about 8 minutes, or until softened. Add the garlic, curry powder, coconut milk, low-fat milk, chickpeas, and salt, reduce the heat to low, and simmer for 15 minutes.
- To assemble, layer brown rice, curry sauce, and finally baked tofu on top.
State: North Carolina
Child’s Name: Alexander Tschegg, 8
Fresh Sweet Corn Salad
From: Diabetic Living Magazine, Summer 2018 and EatingWell
We love fresh summer corn when it's in season, but frozen corn makes a great year-round substitute in this quick and easy side dish.
By: Diabetic Living Magazine https://t.co/VtrUMo36jR