This recipe is a little more time-intensive, but it's so worth it (the tofu needs to bake for 45-60 minutes). It's delicious and it makes enough for 2 meals (for our little family of 2 adults and 1 pre-schooler) and Dylan really loved the tofu!
We can easily see adding/using other veggies that work well in curries (e.g., potatoes and chickpeas).
We also had the opportunity use some more of the tomato sauce we made last summer!
Tofu and Marinade Ingredients
- 1 (16 ounce) package tofu
- 1/2 c. plain soy yogurt
- 2 tbsp. lemon juice
- 1/4 tsp. cayenne pepper
- 1 tsp. paprika
- 1 tsp. garam masala (we got our's from Penzey's)
- 1 tbsp. fresh minced ginger root
Curry Ingredients
- 1/2 can of coconut milk
- 1 tbsp. Earth Balance
- 4 garlic cloves, minced
- 2 serrano peppers, seeded and minced
- 2 tsps. ground cumin
- 2 tsps. garam masala
- 1/4 tsp. salt (or to taste)
- 16 oz. of tomato sauce
- 1 small head of cauliflower, cut into small florets
- 1 carrot, quartered and sliced
- 1 c. frozen peas
- 1/4 c. fresh cilantro, chopped
Press as much water out of the tofu as possible by placing it on a plate or cutting board, putting another sturdy cutting board on top of it and placing a 3-5 pound weight on top (we used our kettle).
Preheat oven to 375F and start marinade.
Whisk yogurt, lemon juice, 2 teaspoons cumin, cayenne pepper, paprika, 1 teaspoon garam masala, and minced ginger together in a bowl.
Cut tofu into 1/2-inch cubes
Gently stir tofu into the yogurt mixture.
Place marinated tofu cubes on a lightly greased baking sheet making sure that they do not touch each other.
Bake the tofu in the preheated oven until the tofu has firmed and the sauce is no longer sticky, 45 minutes to 1 hour. Gently turn the tofu every 15 minutes during baking.
While tofu is baking, heat Earth Balance in a large pan over medium heat.
Add garlic and serrano peppers and cook until softened, about 3 minutes.
Stir in the coriander, 2 teaspoons cumin, 2 teaspoons garam masala, and salt and cook for another minute.
Add the tomato sauce and cauliflower florets; cover and cook, stirring frequently until the cauliflower is tender, about 15 minutes.
Once the cauliflower is tender, stir in the coconut milk, peas, cilantro, and baked tofu cubes.
Bring to a simmer, and cook 5 minutes, or until desired consistency.
Serve over basmati rice.
