Roasted Vegetables and Tofu in Curry Coconut Broth


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Sliced Yellow Squash, Green Bell Pepper and Tofu

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).

2 thoughts on “Roasted Vegetables and Tofu in Curry Coconut Broth

  1. Yummy! I grew up eating tofu! Korean style! In hot kimchi broths, marinated in red paste, soy sauce and green onions or just fried over rice with Thai peanut sauce and cilantro! This meal looks amazing….

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