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Tofu Curry & Roasted Summer Vegetables - Good Old Vegan

Dinner

Tofu Curry & Roasted Summer Vegetables

Tofu Curry & Roasted Summer Vegetables ❤️Spiced Tofu, summer tomatoes & corn roasted on a sheet pan then added to a curry filled with all the Indian & Thai spices.

Hope you enjoy! Happy Thursday foodie friends ❤️

Tofu Curry & Roasted Summer Vegetables

Spiced Tofu, summer tomatoes & corn roasted on a sheet pan then added to a curry filled with all the Indian & Thai spices.

Course Dinner

Cuisine Asian-Inspired, Indian-Inspired, Thai-Inspired

Keyword Plant-Based, Plant-Based Curry, Roasted Vegetables, Vegan, vegan curry

Total Time 1

Servings

Author Sara

Ingredients

1 block extra firm tofu pressed & dried, cut into 1 inch cubes (15 ounces)
2 tsp neutral oil
2 tsp curry powder
salt and pepper
1 pints cherry tomatoes some halved & some left whole
2 ears corn shucked & halved. Sub 1 1/2 cups defrosted frozen corn
neutral oil
1 small onion quartered & sliced thin
2 cloves garlic sliced thin
1 tbl fresh ginger grated
1 tbl red curry paste
1 1/2 tsp cumin
1/2 tsp turmeric powder
1/2 tsp red pepper crushed
1 cup coconut milk
1 1/2 cup veggie broth
1/2 cup fresh herbs
lime juice from one

Instructions

Place tofu in a large mixing bowl, drizzle with oil, curry powder, s/p, gently mix till fully coated. Place on 1/2 of large parchment lined baking tray. Set aside
In the same bowl, prep tomatoes, drizzle oil, salt/pepper. Do the same with ears of corn
Add tomatoes to the other half of baking sheet. Set corn aside. Bake at 375 F for approx 20 min till tofu is starting to get firm.
Take out tray, add corn & flip tofu. (If subbing frozen corn, add corn when adding tomatoes & tofu to curry).Cook 15-20 more min till tomatoes have a bit of char & there is some juice.
Meanwhile, prepare your curry. In a large Dutch oven, heat oil on med, add onion & garlic. Stirring often 3-5 min till onion is soft.
Add curry paste,ginger, cumin, turmeric, red pepper, mix well to coat onions. Cook 1-2 min till curry paste becomes deep red & caramelized
Next add broth & coconut milk. Bring to a simmer. Then lower heat to low.
Add tofu & tomatoes to pot. Carefully handle corn when cooled, lay cob on cutting board, use a sharp knife to slice off a strip of kernels, creating a flat side. Roll cob onto flat side, continue to slice off kernels until you’ve gone all the way around
Add corn to curry. Check seasoning, add lime juice, and fresh herbs. Serve with your favorite grain & bread. Enjoy!!