Curry Roasted Tofu and Vegetables

An easy and satisfying lunch, preparing this dish takes only 10 minutes, and roasting about 40 minutes. I mostly work at home, and this is a great way of preparing a meal and getting other things done while it’s cooking.

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Marinating the tofu would be a good idea, since now it only had a mild curry flavor, contrary to the delectable vegetables. Next time I’m thinking I could just slice it really thinly, and place the tofu slices on a separate baking sheet. The milder tofu did balance the spiciness of the vegetables pretty nicely though. I snatched the idea of oven roasting vegetables in curried coconut milk from Urban Vegan’s list of 101 simple vegan meals.

Here’s what I used:

  • 500 g firm tofu
  • 8 potatoes
  • 1 carrot
  • 200 g rutabaga (Swedish turnip)
  • 1 big onion

For the coating:

  • 1/2 can (200 ml) coconut milk
  • 2 tablespoons mild Indian curry paste (we have Rajah brand)
  • 3 cloves garlic, pressed
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon dried chili
  • 1 teaspoon granulated sugar
  • 1 or 2 tablespoons lime juice
  • pinch of cinnamon
  • 1/2 teaspoons dried lemon grass powder

First, I preheated the oven to 250 degrees Celsius and lined a baking sheet with parchment paper.

Then I cut the tofu cake in 4 slices lengthwise, and pressed it while I was preparing the vegetables.

I brushed the root veggies, cut them in small pieces, and sliced the onion in wedges. Now, I mixed all the coating ingredients in a big bowl, and set aside a few tablespoons of the mixture to spoon over tofu while it was baking.

Then I plunged the tofu slices in the coconut milk mixture, and placed them on the baking sheet. I poured the vegetables in the coconut milk bowl, and stirred to cover each piece.

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Now, I just poured the vegetables on the baking sheet. After 20 minutes, I spooned the coconut milk mixture I had saved over the tofu pieces, and tossed the vegetables around a little bit. I also lowered the temperature to 225 degrees at this point. Then I roasted everything for about 20 minutes more, until all the coconut milk had evaporated, and the tofu was nicely browned.

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