Cooked - Tofu Curry With Roasted Vegetables

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Tofu Curry With Roasted Vegetables

1.0

1 block firm tofu, pressed and cubed

1 can coconut milk (14 oz)

1 large onion, finely chopped

3 cloves garlic, minced

1-inch piece ginger, minced

2 tablespoons curry powder

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon turmeric powder

½ teaspoon paprika

1 tablespoon tomato paste

2 tablespoons vegetable oil

Salt and pepper to taste

Fresh cilantro for garnish

2 cups broccoli florets

2 cups cauliflower florets

2 medium carrots, sliced

1 red bell pepper, chopped

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon smoked paprika

1 teaspoon garlic powder

Press the tofu for at least 30 minutes to remove excess water, enhancing its texture and ability to absorb flavors.
Roast the vegetables until they are caramelized and slightly crispy for maximum flavor.
Sauté spices in oil to release their full aroma and flavor before adding other ingredients.
In a large pan, heat vegetable oil over medium heat.
Add chopped onion, minced garlic, and ginger. Cook until fragrant.
Add curry powder, ground cumin, ground coriander, turmeric powder, paprika, and tomato paste. Stir to combine.
Pour in coconut milk and bring to a simmer.
Add cubed tofu and simmer for 10-15 minutes, stirring occasionally.
Season with salt and pepper to taste.
Garnish with fresh cilantro before serving.
Preheat the oven to 400°F (200°C).
In a bowl, toss broccoli, cauliflower, carrots, and red bell pepper with olive oil, salt, pepper, smoked paprika, and garlic powder.
Spread the vegetables on a baking sheet in a single layer.
Roast for 25-30 minutes, or until vegetables are tender and slightly caramelized.
Serve the tofu curry with the roasted vegetables and enjoy!

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 108 weeks ago

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