1. Start by chopping all vegetables. Peppers, onions, and carrots should all be diced. Potatoes should be peeled and cubed.
2. Preheat oven to 425F, then toss potatoes in oil and place them on a baking sheet with salt and pepper. Then, place the baking sheet in the oven for about 30 minutes or until potatoes are done (they should be soft and browned/blistered).
3. Prepare rice by boiling 2 cups of water for every cup of rice used. Add salt and oil to water, and then add rice once it begins to boil. Cover with a lid and cook until water has cooked off, then remove rice and allow to cool for a few minutes then fluff it with a fork.
4. Next, press the water out of the tofu by pressing it under something heavy, like a cast iron pan with cans on top, for about 20 minutes. Cut the tofu into cubes when done.
5. Next, heat oil in a large skillet over medium heat and add tofu. Tofu should be cooked to the point of being slightly browned on each side. Set tofu aside when done cooking.

1. Add more oil to the same pan, then add chopped vegetables to the pan and cook until softened (try tasting them for texture if you aren't sure when "cooked" is).
2. Add tofu, potatoes, and chickpeas (without water from can), then add the curry sauce and tomato puree.
3. Mix the contents of the pan until everything is well coated and cooked.
4. Once everything is homogenous, add rice to a plate, covering half of it. Then add curry to cover the other half, and enjoy!

This dish has tons of healthy veggies, as well as tofu and brown rice, and is therefore very nutritious. You'll be getting plenty of fiber and protein, as well as various micronutrients.