Notes: We thought it was too soupy. I would use less vegetable broth next time. Also not spicy and would double curry paste.

Ingredients:
1 pound extra-firm tofu
Bragg Liquid Aminos
1 tablespoon red curry paste
24–32 ounces vegetable stock (use 24 if you like it thicker, 32 if you like it thinner)
1 onion, sliced into half rounds
3 carrots, sliced into angled rounds
2 cups snow peas
2 tablespoons low-sodium tamari
1 tablespoon molasses
1 cup milk substitute
Juice of 1 lime
3 cups cooked brown rice
5 green onions, sliced into thin rounds
1 cup cilantro, rinsed and chopped

Directions:
For Broiled Tofu Cubes:
Preheat oven to broil. Drain the tofu and cut into 1-inch cubes. Spray the cubes with Bragg Liquid Aminos. Broil the cubes on a sprayed baking sheet for 20 minutes, turning once, until browned on both sides.

For Curry:
Preheat a large, sprayed skillet or wok until the smoke rises. Stir-fry the curry paste in 4 tablespoons of stock, stirring continuously until combined. Add the sliced onion and stir to coat. Add the carrots and snow peas and cook for 1 minute. Add the remaining vegetable stock and the broiled tofu. Combine the tamari and molasses in a small bowl. Stir the mixture into the skillet. Add the milk substitute and lime juice.

Serve curry warm over brown rice. Garnish with sliced green onions and basil.

Source: www.fireengineering.com