Serves: 4
Total Calories: 154

2 tablespoons olive oil
3 cups grated carrots
1 tablespoon curry powder
16 ounces extra firm or firm tofu
1 teaspoon sea salt
1/2 cup chopped scallion

1. Heat the olive oil in a large skillet over medium heat. Add the carrots and cook, while stirring, for 2 minutes. Reduce the heat to low, cover, and cook another 2 to 3 minutes or until tender.
2. Add the curry powder to the carrots and mix well. Continue to cook while stirring for about 30 seconds.
3. Push the carrots to the sides of the skillet. Place the tofu in the center and mash with a fork or potato masher. Add the salt, mix well, and cook 1 or 2 minutes until heated through. Add the scallions, mix all the ingredients together, and serve hot.

Nutritional Facts:

Serves: 4
Total Calories: 154
Calories from Fat: 60

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Judy's Raw Cranberry Applesauce
Spiced Stewed Apples
Simple Teff Porridge
Apple-Cranberry Porridge
Freezing Fruit and Fruit Juice
Plantains for Breakfast
Fruit 'n Nut Butter Sandwich
Breakfast Banana Wrap
Homemade Applesauce
Perfect Porridge
Rice and Apple Pudding
Peanut Butter Oatmeal
Cooking Cereal in a Rice Cooker
Rice Cream
Thermos-Cooked Wheat Berries
Breakfast Millet with Dates
Dried Fruit for Breakfast
Blender Muesli
Sprouted Wheat Breakfast
Cinnamon-Flax Topping
Red, White, and Blue Muesli
Preparing Fresh Coconut
Vegan French Toast
Fresh Coconut Maple Granola
Flourless Flax Pancakes
Apple Pancakes
Try a Mochi Waffle
Whole Wheat Waffles
Cravin' Bacon?
Skillet Hashbrowns
Scrambled Tofu Carrot Curry