Most nights, when it’s Guy’s turn to cook, he goes to the refrigerator and based on what he finds there, invents a sauté or scramble or stew that you never would have imagined but is generally pretty good. (Hopefully we’ve brought home some good fresh veggies from the market or field!) One night last week after a long day, he took the same principle but applied it to the market instead of the refrigerator. Based on a few simple ingredients grabbed from the market shelves, he put together a tasty curried rice meal that was as good as any take-out. This was a simple, quick meal that I can highly recommend.

Guy’s ingredients were: Small Planet Tofu, made north of Spokane; Lotus Jade Pearl Rice Infused with Wildcrafted Bamboo; and a jar of Seeds of Change Madras Simmer Sauce with Hot Peppers. He threw in a few sautéed veggies, served up a fresh green salad on the side, and dinner was on! The meal was slightly spicy but nothing to be afraid of—perhaps only about 1.5 stars out of 5 on the hotness meter.

If you have any recommendations for quick and fresh meals based on market ingredients, be sure to pass them along!

Curried Eggplant and Tofu with Rice

2-3 tablespoons cooking oil
1 package Small Planet Tofu (either original or curry flavor)
1 package Lotus Bamboo-Infused Rice
1 jar Seeds of Change Madras Simmer Sauce
1 medium sized sweet onion
2 medium Asian eggplant

Cook the rice as directed. (I used a rice cooker with great results.) Cube tofu and fry in oil on medium to medium-high heat until crispy and browned. While the tofu is frying, chop onion and eggplant. Set tofu aside and cook veggies over medium heat in the same fry pan. Once veggies are done, add tofu and simmer sauce. Stir until heated and serve over rice.