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tofu curry roasted vegetables
tofu curry roasted vegetables

tofu curry roasted vegetables
On a crisp evening, the kitchen comes alive with the vibrant colors and enticing aromas of a Tofu Curry with Roasted Vegetables. This dish marries the creamy, spiced richness of a traditional curry with the caramelized depth of roasted…
tofu curry roasted vegetables
Source
Ingredients:
1
Servings
  • 1
    item
     block firm tofu, pressed and cubed
  • 1
    item
     can coconut milk (14 oz)
  • 1
    item
     large onion, finely chopped
  • 3
    clove
     garlic, minced
  • 1
    item
     1-inch piece ginger, minced
  • 2
    tbsp
     curry powder
  • 1
    tsp
     ground cumin
  • 1
    tsp
     ground coriander
  • 0.5
    tsp
     turmeric powder
  • 0.5
    tsp
     paprika
  • 1
    tbsp
     tomato paste
  • 2
    tbsp
     vegetable oil
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh cilantro for garnish
  • 480
    ml
     broccoli florets
  • 480
    ml
     cauliflower florets
  • 2
    item
     medium carrots, sliced
  • 1
    item
     red bell pepper, chopped
  • 2
    tbsp
     olive oil
  • 1
    tsp
     smoked paprika
  • 1
    tsp
     garlic powder
tofu curry roasted vegetables
Instructions:
  1. Preparation: Preheat your oven to 400°F (200°C). Press the tofu for at least 30 minutes to remove excess moisture. Cut the tofu into cubes.
  2. Roasting Vegetables: On a baking sheet, toss the broccoli, cauliflower, carrots, and bell pepper with olive oil, salt, pepper, smoked paprika, and garlic powder. Spread them in an even layer. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized, tossing halfway through.
  3. Cooking Tofu: In a large pan, heat the vegetable oil over medium-high heat. Add the cubed tofu and cook until golden brown on all sides. Remove and set aside.
  4. Making the Curry Base: In the same pan, add more oil if needed and sauté the chopped onion until translucent. Add the minced garlic and ginger, cooking until fragrant. Stir in the curry powder, ground cumin, ground coriander, turmeric powder, and paprika. Cook for 1-2 minutes until the spices are fragrant.
  5. Building the Curry: Add the tomato paste and cook for another minute. Pour in the coconut milk and stir well to combine. Bring to a simmer and let it cook for 10 minutes, allowing the flavors to meld.
  6. Combining: Add the roasted vegetables and tofu to the curry sauce. Stir gently to coat everything evenly. Simmer for another 5 minutes to heat through and blend the flavors.
  7. Final Touch: Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
  8. Serving: Serve hot with rice, naan, or quinoa.
  • 1
    item
     block firm tofu, pressed and cubed
  • 1
    item
     can coconut milk (14 oz)
  • 1
    item
     large onion, finely chopped
  • 3
    clove
     garlic, minced
  • 1
    item
     1-inch piece ginger, minced
  • 2
    tbsp
     curry powder
  • 1
    tsp
     ground cumin
  • 1
    tsp
     ground coriander
  • 0.5
    tsp
     turmeric powder
  • 0.5
    tsp
     paprika
  • 1
    tbsp
     tomato paste
  • 2
    tbsp
     vegetable oil
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh cilantro for garnish
  • 480
    ml
     broccoli florets
  • 480
    ml
     cauliflower florets
  • 2
    item
     medium carrots, sliced
  • 1
    item
     red bell pepper, chopped
  • 2
    tbsp
     olive oil
  • 1
    tsp
     smoked paprika
  • 1
    tsp
     garlic powder
1
Servings
0

Preparation: Preheat your oven to 400°F (200°C). Press the tofu for at least 30 minutes to remove excess moisture. Cut the tofu into cubes.

Roasting Vegetables: On a baking sheet, toss the broccoli, cauliflower, carrots, and bell pepper with olive oil, salt, pepper, smoked paprika, and garlic powder. Spread them in an even layer. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized, tossing halfway through.

Cooking Tofu: In a large pan, heat the vegetable oil over medium-high heat. Add the cubed tofu and cook until golden brown on all sides. Remove and set aside.

Making the Curry Base: In the same pan, add more oil if needed and sauté the chopped onion until translucent. Add the minced garlic and ginger, cooking until fragrant. Stir in the curry powder, ground cumin, ground coriander, turmeric powder, and paprika. Cook for 1-2 minutes until the spices are fragrant.

Building the Curry: Add the tomato paste and cook for another minute. Pour in the coconut milk and stir well to combine. Bring to a simmer and let it cook for 10 minutes, allowing the flavors to meld.

Combining: Add the roasted vegetables and tofu to the curry sauce. Stir gently to coat everything evenly. Simmer for another 5 minutes to heat through and blend the flavors.

Final Touch: Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Serving: Serve hot with rice, naan, or quinoa.

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