Indian Baked Tofu, Curried Black Eyed Peas, and Cranberry and Pear Chutney

This meal had all sorts of flavors including hot, sweet, and delicious. (Just like me!)

Ingredients
1 Package of Tofu, Drained and Sliced
1 Cup of Dry Black Eyed Peas, Soaked Overnight
1 Cup of Uncooked Jasmine Rice
2 Cups of Vegetable Broth
1 Tablespoon and 1 Teaspoon of Curry, Divided
2 Teaspoons of Turmeric, Divided
1 Tablespoon of Garam Masala
Juice of Half of a Lemon
1 Teaspoon of Coriander
1 Teaspoon of Paprika
1 Onion, Diced
Several Habaneros with Seeds, Chopped
1 Cup of Chopped Tomatoes, Drained (Pomi)
1 Cup of Strained Tomatoes (Pomi)
12 Ounces of Fresh Cranberries
3 Pears, Peeled and Chopped
1/4 Cup of Sugar
1/2 Cup of Water
1/2 Cup of Orange Juice

Directions
Indian Baked Tofu
Mix the broth, tablespoon of curry, teaspoon of turmeric, tablespoon of garam masala, and lemon juice; add tofu and marinate several hours to overnight
Bake tofu for 30 minutes at 425 degrees Fahrenheit, broil for 5-10 minutes

Curried Black Eyed Peas
Place the peas in a pot with 3 cups of water, bring to a boil, reduce heat, cover slightly, and cook until the peas are tender, about 30 minutes; drain the peas
Saute the onion for 3-5 minutes and stir in teaspoon of curry, teaspoon of turmeric, teaspoon of coriander, and teaspoon of paprika
Add in the peas and peppers, stir to coat in spices
Stir in the chopped tomatoes and strained tomatoes, cook for 5 minutes until warmed through
Cook rice according to package directions

Cranberry and Pear Chutney
Place cranberries, pears, sugar, water, and orange juice in a large pot
Bring to a boil, reduce heat, and let simmer for 15-20 minutes; sauce should thicken