Curried Coconut Baked Tofu and Veggies
Ingredients
- 1 block tofu
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
- Pinch of salt
- 1 cup diced butternut squash
- 1/2 small red onion, sliced into strips
- 5 large brussel sprouts, quartered
- 3 cloves crushed garlic
- 8 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 can coconut milk
- 1 1/2 teaspoons curry powder
- 1/4 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 1 teaspoon corn starch
- 1 tablespoon soy sauce or tamari
- 1/2 tablespoon sugar or maple syrup
Preparation
Set oven to 400°F if preparing tofu separately, cut the tofu into desired pieces, place in a container with soy sauce, garlic powder, and a pinch of salt, shake to coat, then bake on a tray for 15 minutes.
Preheat oven to 375°F.
In a bowl, whisk together coconut milk, curry powder, ground ginger, turmeric, corn starch, sweetener, and soy sauce until smooth and no clumps remain.
In a medium baking dish, add butternut squash, red onion, and brussel sprouts.
Arrange crushed garlic, thyme, and rosemary around the vegetables.
Top with tofu pieces and sprinkle with a little salt and pepper.
Pour the coconut mixture evenly over the tofu and vegetables.
Bake for 30 to 35 minutes.
Remove from oven and let cool for 5 to 10 minutes before tossing together and serving.
Tips
Baking the tofu is optional and can be skipped for a simpler preparation. Tofu can be replaced with chickpeas if preferred.
