Tofu Curry and 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
- 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, and gently mix until fully coated. Place on half of a large parchment-lined baking tray and set aside.
In the same bowl, prepare tomatoes by drizzling with oil and salt and pepper. Do the same with ears of corn.
Add tomatoes to the other half of the baking sheet and set corn aside. Bake at 375°F for approximately 20 minutes until tofu is starting to get firm.
Remove tray from oven, add corn and flip tofu. If substituting frozen corn, add it when adding tomatoes and tofu to curry. Cook for 15-20 more minutes until 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 onion is soft.
Add curry paste, ginger, cumin, turmeric, red pepper, and mix well to coat onions. Cook for 1-2 minutes until curry paste becomes deep red and caramelized.
Next, add broth and coconut milk. Bring to a simmer, then lower heat to low.
Add tofu and tomatoes to the pot. Carefully handle corn when cooled, lay cob on cutting board, and use a sharp knife to slice off kernels.
Add corn to curry. Check seasoning, add lime juice, and fresh herbs. Serve with your favorite grain and bread.
