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…
Instructions
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1
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.
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2
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.
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3
On the other half of the baking sheet, coat the vegetables with the remaining oil. Season with salt and pepper. Bake for 15 minutes.
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4
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.
