Curried tofu with steamed veggies and rice for a spicy entree on Meatless Monday
2. Drain the tofu and line a plate with paper towels (or a clean regular towel or two). Place the tofu on top.
Layer more paper towels (or regular towels) on top of the tofu and then add another plate. Stack cans, juice bottles, anything heavy you can get your hands on atop the plate to provide pressure, draining and pressing the tofu. Leave it while you continue working.
3. Peel the carrots, scrub the potatoes and wash the cauliflower and cut them all into bite-sized pieces. Steam in a basket over boiling water for 30 to 40 minutes, until tender.
4. Chop the green chile.