Tofu and Vegetable Curry
This tofu curry is a quick and easy vegetarian meal you can whip up on a weeknight. With a rich and creamy sauce consisting of coconut milk, tomatoes and spices that coat the tofu and the vegetables, you’re in for a fragrant and comforting meal.
Ingredients
- 1 lb (450 g) firm tofu, patted dry and torn into pieces
- 3 tbsp cornstarch
- 2 tbsp (30 ml) vegetable oil
- 1 sweet potato, peeled and cut into large dice
- 1 red bell pepper, seeded and cut into large dice
- 2 garlic cloves, chopped
- 1 tbsp fresh ginger, chopped
- 2 tbsp (30 ml) vegetable oil
- 2 tsp garam masala
- 1 tsp turmeric
- 3 tbsp (45 ml) tomato paste
- 1 can (14 oz/398 ml) diced plum tomatoes
- 1 can (14 oz/398 ml) coconut milk
- Cilantro leaves, to taste
Instructions
- With the rack in the middle position, preheat the oven to 450°F (230°C). Line a baking sheet with a silicone mat or parchment paper.
- In a bowl, coat the tofu with the cornstarch. Add half of the oil (1 tbsp/15 ml) and mix well. Spread out over half of a non-stick or parchment paper-lined baking sheet.
- On the other half of the baking sheet, coat the vegetables with the remaining oil. Season with salt and pepper. Bake for 15 minutes.
- Remove the baking sheet from the oven. Stir the tofu and vegetables. Continue to bake for 5 minutes or until the tofu is golden and crispy and the vegetables are tender.
This tofu curry is a quick and easy vegetarian meal you can whip up on a weeknight. With a rich and creamy sauce consisting of coconut milk, tomatoes and spices that coat the tofu and the vegetables, you’re in for a fragrant and comforting meal.