Meal Details
Eggplant and tofu curry
1. Eggplant and tofu curry
610 cals, 21p, 69c, 24f (per meal)
  • 1 1/2 small eggplant (687g)
  • 1 1/2 package (16 oz) (680g)
  • 1 1/2 jar (15 oz) (638g)
  • 1 1/2 tbsp (23mL)
  • 1 1/2 cup (278g)
  • Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
    1
    Prepare rice according to package. Set aside.
    2
    In a skillet over medium heat, add the oil.
    3
    Add in the cubed tofu and eggplant and cook until browned, stirring occasionally, for about 7 minutes.
    4
    Pour in the curry sauce and heat through.
    5
    Serve the rice and top with curry sauce mixture.
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