Tofu Curry & Roasted Summer Vegetables

Tofu Curry & Roasted Summer Vegetables combine tender tofu cubes with a medley of vibrant seasonal produce, roasted to perfection. The aromatic curry sauce infuses the dish with layers of flavor, marrying the richness of coconut milk with fragrant spices. Each forkful offers a harmonious blend of textures and tastes, celebrating the bountiful flavors of summer in a satisfyingly wholesome meal.

Ingredients:

1. 1 block of extra firm tofu
2. Pressed & dried
3. Cut into 1 inch cubes (15 ounces)
4. 2 tsp neutral oil
5. 2 tsp curry powder, s/p
6. 1 pints of cherry tomatoes, some halved & some left whole
7. 2 ears of corn shucked & halved (sub 1 1/2 cups defrosted frozen corn)
8. Neutral oil
9. 1 small onion quartered & sliced thin
10. 2 garlic cloves sliced thin
11. 1 tbl fresh ginger grated
12. 1 tbl red curry paste
13. 1 1/2 tsp cumin
14. 1/2 tsp turmeric powder
15. 1/2 tsp crushed red pepper
16. 1 cup coconut milk
17. 1 1/2 cup veggie broth
18. 1/2 cup fresh herbs
19. juice from one lime
    
    
    

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.