YOUR SOLIN GENERATED RECIPE
Tofu and Roasted Vegetable Curry
Oven-roasted tofu and vibrant vegetables simmered in a fragrant coconut curry sauce, served over a bed of fluffy basmati rice.
INGREDIENTS
14 oz Extra firm tofu
0.1 cup Basmati rice
0.5 cup Carrots
0.5 cup Green beans
0.25 cup Potato
0.25 cup Onion
0.5 tsp Avocado oil
1 tbsp Red curry paste
0.13 cup Light coconut milk
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Turmeric
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Toss the cubed tofu, sliced carrots, diced potatoes, and chopped onions with avocado oil, sea salt, and black pepper until evenly coated.
Spread the mixture in a single layer on the baking sheet and roast for 25 minutes until the vegetables are tender and the tofu is golden.
While the vegetables roast, cook the basmati rice in a small pot with water according to the package instructions until fluffy.
In a large skillet over medium heat, whisk together the red curry paste, light coconut milk, and turmeric until smooth.
Add the trimmed green beans and the roasted tofu and vegetable mixture to the skillet, simmering for 5 minutes until the sauce coats everything beautifully.
Divide the fluffy basmati rice into bowls and top with the warm tofu and vegetable curry.