CATEGORIES
INGREDIENTS
- 2/3 cup low-fat (Dannon has fat-free) plain yogurt
- 1 Tbsp fresh lime juice (yeah, I just used the bottled stuff)
- 1 tsp ginger root, fresh grated (I actually did this, but you can just use less of powder)
- 2 med. garlic cloves, minced (bottled works great)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp black pepper
- Lite Firm Tofu, cubed
- skewers
- 2 tsp extra virgin olive oil
- 1 med. garlic clove, minced
- 1 medium jalapeño pepper, minced (I just used the bottled sliced version)
- 1 tsp ground cumin
- 1/2 tsp paprika
- 8 oz. canned tomato sauce (Hunt's no salt)
- 1 cup fat-free evaporated milk
- 1/4 cup cilantro, fresh chopped (you can used dried, but much less)
- 2 cups cooked whit rice, basmati, kept hot.
- Naan
DIRECTIONS
- 1. To make tofu, in large bowl, whisk together first 7 ingredients. Add tofu and toss to coat. Cover bowl and marinate 1-24 hours.
- 2. To make sauce,heat oil over med heat. Add remaining garlic and jalapeno and cook 1 minute. Add remaining teaspoon of cumin and paprika and stir to coat. Add tomato sauce and evaporated milk, reduce heat to low and simmer 5 minutes, stirring frequently.
- 3. Add tofu to mixture. Add to tomato mixture and simmer 1 minute. Remove from heat and stir in cilantro. Serve with rice and naan.
- Yields 1 cup chicken and 1/2 cup rice per serving. Serves 4.
