Tofu Curry with Roasted Vegetables
Ingredients
- 1 block extra firm tofu (15 ounces), pressed and dried, cut into 1-inch cubes
- 2 teaspoons neutral oil
- 2 teaspoons curry powder
- Salt and pepper
- 1 pint cherry tomatoes, some halved and some whole
- 2 ears corn, shucked and halved or 1.5 cups defrosted frozen corn
- Neutral oil
- 1 small onion, quartered and sliced thin
- 2 garlic cloves, sliced thin
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1.5 teaspoons cumin
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon crushed red pepper
- 1 cup coconut milk
- 1.5 cups veggie broth
- 0.5 cup fresh herbs
- Juice from one lime
Preparation
Place tofu in a large mixing bowl, drizzle with oil, curry powder, salt and pepper, gently mix until fully coated. Place on half of a large parchment-lined baking tray. Set aside.
In the same bowl, prepare tomatoes by drizzling with oil and seasoning with salt and pepper. Do the same with ears of corn.
Add tomatoes to the other half of the baking sheet. Set corn aside. Bake at 375°F for approximately 20 minutes until tofu is starting to get firm.
Remove the tray from the oven, add corn and flip tofu. If substituting frozen corn, add it when combining with the curry. Cook for another 15-20 minutes until tomatoes have a bit of char and there is some juice.
Meanwhile, in a large Dutch oven, heat oil over medium heat, add onion and garlic. Stir frequently for 3-5 minutes until onion is soft.
Add curry paste, ginger, cumin, turmeric and crushed red pepper. Mix well to coat onions and cook for 1-2 minutes until curry paste is deep red and caramelized.
Add vegetable broth and coconut milk. Bring to a simmer, then reduce heat to low.
Add the roasted tofu and tomatoes to the pot. For the corn, once cooled, slice the kernels off the cob by first cutting a strip to create a flat side, then rolling and slicing off the kernels.
Add the corn kernels to the curry. Adjust seasoning, add lime juice and fresh herbs. Serve with your favorite grain and bread.
