Ingredients
Units
Scale
- 16 oz. extra-firm tofu
- 1 Tbsp soy sauce or tamari
- 1 tsp garam masala
- 1 tsp kosher salt
- 1/2 tsp curry powder
- 1 1/2 Tbsp cornstarch
- 3 cups cauliflower florets
- 2 cups chopped carrots
- 1 cup diced onion
- 2 tsp minced garlic
- 1 tsp kosher salt
- 2 tsp curry powder
- 1 can (14 oz) unsweetened full-fat coconut milk
- Chopped cilantro for garnish
Instructions
- Preheat oven to 425F/220C. Move the oven rack to the center position. Line a rimmed baking sheet with parchment paper and set aside.
- Tear the tofu with your hands into bite-sized pieces. Tearing instead of cutting gives them the craggy texture you want. Add them to a mixing bowl and sprinkle with the soy sauce, garam masala, salt, and curry. Stir gently to coat the pieces. Sprinkle on the cornstarch and stir again to evenly coat.
- Place the pieces on the prepared baking sheet so that none of the pieces are touching each other. They need their space. Bake for 20 minutes.
- While the tofu bakes, tip the cauliflower, carrots, onion, and garlic into a 9x13 baking dish. Sprinkle on the salt and curry powder evenly. Pour on the coconut milk.
- Remove the tofu from the oven and lower the heat to 400F/200C. Arrange the tofu over the veggies and coconut milk. Cover with foil and bake for 30 minutes or until carrots are tender. Garnish with lots of chopped cilantro. Serve with hot steamed rice or naan.