Thai Curried Tofu with Vegetables

  Serves 3 – 4

½ pkg. 14 ounces firm tofu, drained and cut into cubes

2 - 3 tsp. curry powder

2 Tbsp. black strap molasses

½ tsp. turmeric

2 Tbsp. lite soy sauce

½ tsp. red curry paste

1 tsp. minced ginger

1 tsp. minced garlic

1 tsp. fresh or dried basil

½ cup cut carrots

1 medium onion, diced

2 Tbsp. Benecol

½ cup sliced mushrooms

1 cup broccoli florets

Put tofu and spices in an airtight container and marinate for at least an hour, or overnight. 

Place onion in a microwave safe bowl and microwave on high for 3 ½ minutes.  Add Benecol and tofu mixture and microwave for 3 minutes on high.  Set aside. 

In another microwave safe dish, place mushrooms on bottom and layer carrots on top.  Microwave for 2 – 4 minutes, until carrots are crisp-tender.  Add to tofu mixture.  Place broccoli florets on top and microwave for 2 more minutes.  Mix in after broccoli is cooked. 

Serve on brown rice.