2 cups leftoverbrown rice
2 cups frozen peas
1/2c dried mushrooms
3oz package of curried tofu ( get at HealthFood Store or KTA)
2 cups+ of vegetables ( I use onion, zucchini, swiss chard)
1/2c of mushroom broth
Sprinkle of red pepper to taste
Spray a frying pan with a little oil and saute onions until slightly brown. Add zucchini, mushrooms, peas and chard. Stirfry until veggies are just cooked. Add rice and tofu chopped into 1/2"cubes. Add broth and cover until it is heated through. The seasoning on the tofu provides a lot of flavor.
Serving size 2 cups. Makes approx 3+ servings. Cal 150 ( this is 1 carb and 1/2 svg of protein). Have with a big salad. Mine includes baby romaine, chopped red cabbage, jicama, a few cubes of papaya and avocado.