Coconut Curry Tofu with Roasted Vegetables

Introduction

Coconut Curry Tofu with Roasted Vegetables is a vibrant and hearty dish that marries the creamy richness of coconut milk with the warm, aromatic spices of curry. This recipe features extra-firm tofu and an assortment of roasted vegetables, creating a satisfying meal that’s both nourishing and delicious. Ideal for a wholesome weeknight dinner or meal prep, this dish is vegan, gluten-free, and packed with flavor. Below is a detailed guide to preparing this flavorful curry, including step-by-step instructions, ingredient measurements, and serving suggestions.

Ingredients

For the Roasted Vegetables:

  • Extra-Firm Tofu – 1 block (14 ounces), pressed and cubed
  • Cherry Tomatoes – 2 cups, halved
  • Corn Kernels – 1 cup (fresh or frozen)
  • Olive Oil – 2 tablespoons
  • Ground Cumin – 1 teaspoon
  • Ground Coriander – 1 teaspoon
  • Smoked Paprika – 1/2 teaspoon
  • Turmeric Powder – 1/2 teaspoon
  • Salt and Pepper – to taste

For the Curry:

  • Coconut Oil – 1 tablespoon
  • Onion – 1, diced
  • Garlic Cloves – 3, minced
  • Grated Ginger – 1 tablespoon
  • Red Bell Pepper – 1, diced
  • Yellow Bell Pepper – 1, diced
  • Coconut Milk – 1 can (14 ounces)
  • Red Curry Paste – 2 tablespoons
  • Thai Yellow Curry Powder – 1 tablespoon
  • Garam Masala – 1 tablespoon
  • Soy Sauce – 1 tablespoon (or tamari for gluten-free)
  • Maple Syrup – 1 tablespoon (or sweetener of choice)
  • Salt and Pepper – to taste
  • Fresh Cilantro – chopped, for garnish
  • Cooked Rice or Quinoa – for serving

Instructions

  1. Preheat Oven: Begin by preheating your oven to 425°F (220°C). This high temperature will help to caramelize the vegetables and tofu, enhancing their flavors.
  2. Prepare Tofu: Press the tofu to remove excess moisture. Cut the tofu into bite-sized cubes and place them on a baking sheet lined with parchment paper.
  3. Season Tofu and Vegetables: In a large bowl, toss the tofu cubes, cherry tomatoes, and corn kernels with olive oil, ground cumin, ground coriander, smoked paprika, turmeric powder, salt, and pepper. Ensure everything is evenly coated with the spices.
  4. Roast the Vegetables: Spread the seasoned tofu and vegetables in a single layer on the baking sheet. Roast in the preheated oven for 25-30 minutes, or until the tofu is golden brown and the vegetables are tender and slightly caramelized. Stir halfway through the cooking time for even roasting.
  5. Prepare the Curry Base: While the tofu and vegetables are roasting, heat the coconut oil in a large skillet or saucepan over medium heat. Add the diced onion and cook until softened, about 5 minutes.
  6. Add Aromatics: Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes, or until fragrant.
  7. Cook Bell Peppers: Add the diced red and yellow bell peppers to the skillet. Cook for 5 minutes, or until they begin to soften.
  8. Add Curry Flavors: Stir in the red curry paste, Thai yellow curry powder, and garam masala. Cook for another 1-2 minutes, allowing the spices to toast and release their flavors.
  9. Incorporate Coconut Milk: Pour in the coconut milk and bring the mixture to a simmer. Stir to combine and allow the curry to cook for about 10 minutes, or until it has thickened slightly.
  10. Season the Curry: Add soy sauce (or tamari) and maple syrup (or your chosen sweetener). Adjust salt and pepper to taste. Stir well to combine all the flavors.
  11. Combine Tofu and Vegetables: Once the tofu and vegetables are roasted, remove them from the oven. Gently fold the roasted tofu and vegetables into the curry sauce. Allow to simmer for an additional 5 minutes to meld the flavors together.
  12. Serve: Serve the Coconut Curry Tofu over cooked rice or quinoa. Garnish with freshly chopped cilantro for a burst of freshness and additional flavor.

Serving Suggestions

  • Rice or Quinoa: Serve the curry with your choice of rice or quinoa. Both options provide a nutritious base that complements the rich curry sauce.
  • Accompaniments: Pair the curry with a side of steamed greens or a simple cucumber salad for added crunch and freshness.

Nutritional Information

Per serving (based on 4 servings), the nutritional information is as follows:

  • Calories: 420 kcal
  • Fat: 24g
  • Carbohydrates: 36g
  • Fiber: 7g
  • Sugar: 8g
  • Protein: 15g

SmartPoints Information

For those following the Weight Watchers program, each serving of Coconut Curry Tofu with Roasted Vegetables is approximately 10 SmartPoints. This makes it a satisfying option that fits well into a balanced diet, though it’s recommended to adjust portion sizes based on individual SmartPoints goals.

Additional Tips and Useful Information

  • Tofu Variations: For a different texture, try marinating the tofu in soy sauce and spices before roasting. This can add extra depth of flavor to the dish.
  • Vegetable Choices: Feel free to customize the vegetables based on seasonal availability or personal preference. Broccoli, zucchini, or sweet potatoes can be excellent additions or substitutions.
  • Adjusting Spice Levels: If you prefer a milder curry, reduce the amount of red curry paste and curry powder. Conversely, increase them for a spicier kick.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat thoroughly before serving. This dish can also be frozen for up to 3 months; however, the texture of the tofu may change slightly upon reheating.

Conclusion

Coconut Curry Tofu with Roasted Vegetables is a delectable and nourishing dish that brings together the rich flavors of coconut curry with the satisfying texture of roasted tofu and vegetables. With detailed instructions and nutritional information, this recipe is designed to be both accessible and enjoyable, fitting seamlessly into a variety of dietary plans. Enjoy this flavorful curry as a comforting meal that is both wholesome and satisfying.