Pineapple Curry
Serve this delectable dish with Rice Expressions Jasmine Rice.

8 servings
I medium pineapple, peeled, sliced and cored
2 teaspoons olive oil
1/4 teaspoon crushed red pepper
2 Tablespoons grated fresh gingerroot
3 cloves garlic, minced
1 medium yellow onion, cut into half-moons
1 medium red bell pepper, cut into thin strips
1 (8 oz. pkg) Five-Spice Baked Tofu, sliced on an angle 1 cinnamon stick
1 1/2 cups sliced baby cut carrots
2 1/2 cups bite size broccoli florets
2 plum tomatoes, diced
1/2 cup Chardonnay or hot vegetable broth
1 teaspoon turmeric
1/2 cup Red Star Nutritional Yeast
1 Tablespoon Tamari
1/4 cup chopped fresh cilantro

Cube fresh pineapple and set aside. Heat oil and crushed pepper in an electric skillet or 12 inch Wok pan over medium high heat, 30 seconds. Add ginger, garlic, onions, bell pepper, and cinnamon. Cook 2 minutes, stirring frequently. Add carrots, tofu, broccoli and pineapple, cook mixture 5 minutes, stirring occasionally. Add wine and reduce liquid, about 2 minutes. Reduce heat to medium low. Add turmeric, corn soup, yeast, tamari, and cilantro. Mix thoroughly. Cover and simmer, 5 minutes. Serve with Rice Expressions Jasmine rice.

Nutrition Analysis: per 1 3/4 cup serving Protein 14g, Carbohydrate: 25g, Fiber 6g, Sugars 18 g., Fat 4g, Sat Fat 0g, Cholesterol 0mg, Calcium 48mg, Sodium 438mg. Calories 207