Tofu Curry with Roasted Vegetables
Ingredients
- 1 block (15 ounces) extra firm tofu
- 2 teaspoons neutral oil
- 2 teaspoons curry powder
- Salt and pepper
- 1 pint cherry tomatoes, some halved and some whole
- 2 ears corn or 1.5 cups frozen corn
- Neutral oil
- 1 small onion
- 2 garlic cloves
- 1 tablespoon fresh ginger
- 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 1 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 seasoning with salt and pepper. Do the same with the 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 the curry. Cook for another 15-20 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, and crushed red pepper. Mix well to coat onions and cook for 1-2 minutes until curry paste becomes deep red and caramelized.
Add vegetable 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 a 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.
Tips
If using frozen corn, add it directly to the curry when incorporating tofu and tomatoes.
This dish pairs well with various grains or bread for a complete meal.
