Curried Tofu with Chutney - 17g Carbohydrate; 7g Dietary Fiber

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Curried Tofu with Chutney - 17g Carbohydrate; 7g Dietary Fiber

 

Recipe By :Quick After-Work Vegetarian Cookbook by Judy Ridgway

Serving Size : 4 Preparation Time :0:00

Categories : Low Carb Quick

Spicy Tofu

Vegetarian Veggie

WW WW Points

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces tofu

1/4 cup plain low-fat yogurt

2 garlic cloves -- peeled and crushed

1 tablespoon fresh ginger -- grated

2 teaspoons mild curry powder -- (2 to 3 t.)

1 tablespoon olive oil

Chutney:

1 dried red chile pepper

1/2 small onion -- peeled and finely grated

2 tablespoons cooking oil

2 teaspoons turmeric

3 cups shredded moist coconut

2 sprigs fresh mint -- (2 to 3 sprigs), chopped

5 tablespoons lemon juice -- (5 to 6 T.)

 

Cut tofu into 4 thick strips and place on a plate. Combine yogurt, garlic,

ginger, curry powder and olive oil and spoon over the tofu. Let stand, turning

tofu occaisionally, until needed.

 

Preheat grill or broiler.

 

To make chutney: Slice chile pepper lenghtwise, remove seeds and discard. Mince

pepper. Saute with onion in oil until soft. Add turmeric and cook another 2

minutes.

 

Add coconut and mint and toss together well. Cook another 4 minutes, add lemon

juice and toss. Remove from heat and set aside.

 

Grill or broil tofu strips 4-5 minutes on each side. Serve with chutney.

 

Makes 4 servings.

 

S(Formatted by Chupa Babi):

" 04.27.08 "

Copyright:

" 1994 "

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Per Serving (excluding unknown items): 378 Calories; 34g Fat (75.5% calories

from fat); 8g Protein; 17g Carbohydrate; 7g Dietary Fiber; 1mg Cholesterol; 30mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0

Non-Fat Milk; 6 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 492 0 0 0 0 0 0 4923 0 0