INGREDIENTS

• carrots
• chopped oyster mushrooms
• Crushed red pepper flakes
• extra firm tofu
• flour
• For the rice
• fresh cilantro
• garam masala
• ground turmeric
• heavy cream
• Salt and pepper
• summer squash chopped

DIRECTIONS

1. Bring 2 ½ cups of water to a rapid boil in a saucepan. Add the butter and saffron rice. Reduce to low and bring mixture to a simmer and cook until softened, about 22 minutes.
2. In a bowl, mix the garam masala, turmeric, salt and pepper together. Toss the tofu cubes with about 1 tablespoon of the mixture.
3. Preheat oven to 425° F. Lightly grease an 8 x 8 baking dish. Toss the tofu into the pan and bake for about 28 – 32 minutes, or until crispy.
4. Heat the extra virgin olive oil into a wok, stir-fry pan or large skillet. Add the onion and garlic, and cook until translucent, about 4 minutes. Add in the zucchini, squash, mushrooms and carrots. Cook until softened, about 8 minutes.
5. Add in the tofu, remaining spice mixture, diced tomatoes and flour. Stir to coat.
6. Bring the mixture to a simmer and cook about 5 more minutes. Add crushed red pepper and remove from heat.
7. Stir in the cream. Serve the mixture in a bowl with the rice, cilantro and enjoy!