Trim the zucchini and quarter lengthwise, then cut in 1/2 inch pieces
Sauté* the onions until soft and golden
Halfway through, add the garlic, ginger and brown mustard seeds
Add the cashews, celery & carrots and sauté 5 minutes
Turn heat to medium low, cover and cook 5 minutes
Turn up heat to medium, add the zucchini and summer squash and sauté until they start to get tender
Stir in the tomatoes, cover and cook for 5 minutes
Add the spices & the greens and and sauté another 2 minutes
Stir in the coconut milk
Add the rice, fried tofu, salt and soy sauce or braggs, cilantro, and stir for a minute, breaking up the chunks of rice
Reduce heat, cover and cook for another 5 - 10 minutes
Almost any veggie combo will work for this stir fry recipe. E.G. I've used fresh garlic & ginger, jalapeno, carrot, zucchini, and red russian kale from the garden. Quinoa or millet work as well as rice.
The optional coconut milk makes the recipe rich and creamy - but makes it higher in calories. Add a little more veggie stock for a softer texture without added calories.
*'Sauté' means fry on medium heat, stirring constantly. It's different from stir fry, which uses more heat, and is the end step in cooking. Usually after sautéing, the contents are subjected to another step, like steaming or adding to a soup or stew.
Keep the same ratio of rice & veg & nuts, and 'the rice dish' will expand nicely.