FUSION: Curried Tofu and Broccoli

I got the original version of this recipe from More Choices by Cheryl D. Thomas Peters. I’ve made some adjustments.

1 10-oz. package firm tofu, cut in 1-inch cubes
2 tsp curry powder, divided
2 tsp olive oil, divided
½ cup onion, chopped
½ cup water
2 tsp Bill’s Best Chik’nish Seasoning
1 ½ cups broccoli florets
½ cup red bell pepper, chopped
Brown rice

1. Sprinkle tofu cubes with curry powder and chicken seasoning. Marinate overnight.
2. Next day, heat 1 tsp olive oil in a large skillet over medium-high heat. Add tofu; sauté 2 minutes on each side, or until lightly browned. Remove from skillet, and keep warm.
3. Heat remaining olive oil in the same skillet. Add onion, sauté 2 minutes, stirring frequently. Add water and broccoli, red bell pepper, and reserved tofu. Bring to a boil. Cook until water has basically boiled off. Serve over rice.