Mesquite Smoked Tofu and Carrots with Summer Squash and Zucchini

Step 1: Prepare the Sauce

In a small bowl, combine 2 tablespoons of yellow curry, 1 teaspoon of Thai sweet ginger sauce, and 1/2 teaspoon of water. Stir well until the sauce is smooth and well-mixed. The water helps to thin out the thick coconut curry for better dispersion.

Step 2: Prepare Tofu and Mushrooms

Cut the mesquite smoked tofu block into small squares. Cut the pre-cooked portobello mushrooms in half. Add both the tofu and mushrooms to a bowl containing the cooked rice.

Step 3: Add Vegetables

Add the diced summer squash, zucchini, and chopped asparagus to the bowl with the rice, tofu, and mushrooms.

Step 4: Slice Carrots

Take two of the mesquite smoked carrots and slice them on the bias into approximately 1/2-inch pieces. Add these sliced carrots to the bowl with the other ingredients.

Step 5: Add Lime Juice and Sauce

Squeeze a small amount of lime juice over the ingredients in the bowl. Then, pour the prepared yellow curry and Thai sweet ginger sauce over the entire mixture.

Step 6: Heat and Garnish

Place the bowl into the microwave and heat until everything is warmed through. Once heated, garnish the dish with chopped green onions before serving.

• Eliminating meat, eggs, and dairy has a profound positive effect on your health and the environment.

• Efficient preparation methods create quick, low-cost, and healthy meals with minimal energy.

• Consider vacuum sealing leftover grilled carrots for future meals.