Tofu Curry & Roasted Summer Vegetables

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!!