Tofu Curry with Roasted Summer 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 left whole
- 2 ears of corn, shucked and halved (or 1.5 cups defrosted frozen corn)
- Neutral oil (additional, as needed)
- 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 vegetable broth
- 0.5 cup fresh herbs
- Juice of one lime
Preparation
Place the tofu in a large mixing bowl, drizzle with oil, curry powder, salt and pepper, and gently mix until fully coated. Place on half of a large parchment-lined baking tray. Set aside.
In the same bowl, prepare the tomatoes by drizzling with oil and seasoning with salt and pepper. Do the same with the ears of corn.
Add the tomatoes to the other half of the baking sheet. Set the corn aside. Bake at 375°F for approximately 20 minutes until the tofu is starting to get firm.
Remove the tray from the oven, add the corn, and flip the tofu. If substituting frozen corn, add it later when adding tomatoes and tofu to the curry. Cook for another 15-20 minutes until the tomatoes have a bit of char and there is some juice.
Meanwhile, prepare the curry. In a large Dutch oven, heat oil over medium heat, add onion and garlic, and stir often for 3-5 minutes until the onion is soft.
Add curry paste, ginger, cumin, turmeric, and red pepper. Mix well to coat the onions. Cook for 1-2 minutes until the curry paste becomes deep red and caramelized.
Next, add broth and coconut milk. Bring to a simmer, then lower the heat to low.
Add the tofu and tomatoes to the pot. For the corn, once cooled, lay the cob on a cutting board, use a sharp knife to slice off a strip of kernels to create a flat side, then roll and continue slicing off kernels until done.
Add the corn to the curry. Check seasoning, add lime juice, and fresh herbs. Serve with your favorite grain and bread. Enjoy.
