Recipe: Curried Coconut Baked Tofu
Ingredients
- 1 tbsp soy sauce
- 1/2 tsp garlic powder
- pinch of salt
- curry bake
- 1 cup butternut squash, diced
- 1/2 a small red onion, sliced into strips
- 5 large brussel sprouts, quartered
- 3 cloves garlic, crushed
- 8 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 can coconut milk
- 1 1/2 tsp curry powder
- 1/4 tsp ground ginger
- 1/2 tsp turmeric
- 1 tsp corn starch
- 1 tbsp soy sauce or tamari
- 1/2 tbsp sugar or maple syrup
Preparation
Set oven to 400F. Cut block of tofu as desired. I cut mine into 16 equal pieces. Place in a Tupperware container and add soy sauce, garlic powder and a pinch of salt. Seal Tupperware and gently shake to coat tofu. Place on a baking tray and bake in the oven for 15 minutes
Preheat oven to 375
In a bowl, combine coconut milk, ginger, curry powder, turmeric, cornstarch, sweetener and soy sauce and whisk together until there are no clumps of cornstarch left
In a medium sized baking dish, add butternut squash, onion, and brussel sprouts
Arrange the 3 cloves of crushed garlic, thyme, and rosemary around the vegetables
Top with tofu pieces and sprinkle a little bit of salt and pepper over top
Pour coconut mixture evenly over all of the tofu and veggies
Place bake into the oven and allow to bake for about 30-35 minutes
Remove from oven and allow to cool for 5-10 minutes before tossing together and serving
Sauce will thicken slightly as it cools