Tofu Curry & Roasted Summer Vegetables
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1 block of extra firm tofu,
cut into 1 inch cubes (15 ounces),
s/p, 1 pints of cherry tomatoes,
some halved & some left whole,
2 ears of corn shucked & halved (sub 1 1/2 cups defrosted frozen corn),
1 small onion quartered & sliced thin,
2 garlic cloves sliced thin,
1 tbl fresh ginger grated,
1/2 tsp crushed red pepper,
1️⃣ 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
2️⃣ In the same bowl, prep tomatoes, drizzle oil, salt/pepper. Do the same with ears of corn
3️⃣ 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.
4️⃣ 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.
5️⃣Meanwhile, prepare your curry. In a large Dutch oven, heat oil on med, add onion & garlic. Stirring often 3-5 min till onion is soft.
6️⃣Add curry paste,ginger, cumin, turmeric, red pepper, mix well to coat onions. Cook 1-2 min till curry paste becomes deep red & caramelized
7️⃣Next add broth & coconut milk. Bring to a simmer. Then lower heat to low.
8️⃣ 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
9️⃣Add corn to curry. Check seasoning, add lime juice, and fresh herbs. Serve with your favorite grain & bread. Enjoy!!
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