I’m not a vegetarian but I love firm tofu. I’ve always sauteed tofu, but I decided to bake it for the first time. I sliced yellow squash, green bell pepers and tofu onto a cookie sheet with olive oil, salt and pepper. I baked everything at 400 degrees for 20 minutes or until browned.
I brought a can of coconut milk, red curry, yellow curry, red chili pepper and cinnamon to a boil. I poured this broth over the roasted vegetables, tofu and rice.
This makes a great week-day dinner since it is quick and easy. Also, if you are single, you can easily eat the leftovers of this for a couple days (here’s hoping your co-workers are cultured like mine and don’t mind the pungent Indian spices smell).