Roasted Tofu Curry

Roasted Tofu Curry is a delicious and easy-to-prepare meal that’s perfect any day of the week. Serve this dish over rice or with naan bread. You can also try this roasted tofu method with some of our other curry, stir-fry, and ramen recipes by mixing up the seasonings used to achieve different flavors.

Ingredients

Time: 45-50 minutes Serves: 4-5

Roasted Tofu Curry

Curry

• 1/2 yellow onion, diced
• 1 small zucchini, sliced
• 1-2 carrots, diced
• 1 cup green peas
• 1/2 cup white mushrooms sliced
• 2 garlic cloves, minced
• 1 inch fresh ginger, peeled & minced (or sub 1 tsp dried ginger)
• 1/2 cup broccoli crowns
• 1 (14 oz) can lite coconut milk*
• 8 oz. tomato sauce or 1 can diced tomatoes
• 1 Tbs red curry paste
• 1/2 tsp turmeric
• 1 Tbs curry powder
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (optional)
• Salt & black pepper to taste
• 1-2 Tbs olive oil

Roasted Tofu

• 1 heaping Tbs corn starch
• 2 Tbs soy sauce
• 2 tsp red curry paste
• Dash of olive oil
• 1 tsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 package extra firm tofu, pressed and cubed

*Lite coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)

Directions

1. Preheat the oven to 400ºF and prepare your tofu (see pressing instructions).
2. In a large mixing bowl, combine the other ingredients for the tofu and stir together with a rubber spatula.
3. Carefully fold the drained tofu cubes into the bowl, evenly coating with the mixture.
4. Transfer the tofu to a lightly greased baking sheet and roast in the oven for about 25 minutes. You may flip halfway through to get an even crisp on both sides. Don’t be discouraged if the tofu sticks to the pan, it will also roast fine if it isn’t flipped.
5. Meanwhile, prepare your curry ingredients.
6. In a large skillet, set heat to medium-high. Once hot, add the olive oil.
7. Begin sautéeing the onion once you see vapors coming up from the pan, indicating that the oil is hot enough. Cook for 2-3 minutes.
8. Next, add the garlic and ginger and cook for another 2 minutes before adding the carrots and zucchini.
9. Cook the vegetables together for 5-7 minutes, then add the peas and mushrooms. Continue stirring together until all the vegetables are lightly tender.
10. Next, add the seasonings, curry paste and stir for 1 minute before adding the tomato sauce and coconut milk.
11. Bring the mixture to a simmer and add in the broccoli.
12. Then, add in the tofu, cover the skillet with a lid, set heat to low and simmer together for about 10-15 minutes until the broccoli is lightly tender but still bright green.
13. Serve over rice if desired with a squeeze of lime juice and minced cilantro.

Nutrition Information

Nutrition Disclaimer

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