Homemade Tofu Masala Stir-Fry with Saffron Rice

For the rice:

1 package of saffron rice

3 tablespoons of butter

For the stir-fry:

1 1/2 tablespoons of extra virgin olive oil

1 package of extra-firm tofu pressed and cubed

1 large of onion chopped

2 garlic cloves minced

1/2 large of zucchini chopped

1/2 summer squash chopped

2 carrots sliced

1 cup of chopped oyster mushrooms

3 tablespoons of garam masala

1 teaspoon of ground tumeric

1 tablespoon of crushed red pepper flakes

1 tablespoon of flour

Salt and pepper

1 1/2 can (21 ounces) of diced tomatoes (not drained)

1/4 cup + 2 tablespoons of heavy cream

Fresh cilantro for garnish

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 Circulon Momentum Stir Fry pan. 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!