Tofu, Chicken & Eggplant Curry
This tofu curry recipe has a rich and spicy tomato-based sauce studded with cubes of pressed, baked tofu. Serve with brown rice and naan bread to sop up any remaining sauce.
To make ahead: Store spice blend (Step 3) at room temperature for up to 1 week. Refrigerate chicken (Step 5) for up to 1 day.
Tips: To press tofu: Cut a 14- to 16-ounce block of tofu crosswise into 8 equal pieces. Place a clean kitchen towel on a baking sheet. Place the tofu on the towel in a single layer; cover with another towel. Place another baking sheet on top and weight it with two 28-ounce cans. Let stand for 1 to 4 hours.
2 1/2 vegetable, 2 1/2 lean protein, 1/2 medium-fat protein, 3 fat