Baked Tofu & Creamy Cashew Korma with Carrots & Bell Pepper

Baked Tofu & Creamy Cashew Korma

with Carrots & Bell Pepper

35 MIN
2 Servings
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Available Options

  • with Extra Firm Tofu
    includes 12 oz Extra Firm Tofu
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
    • with Extra Firm Tofu

    From the Test Kitchen

    This flavorful dish features tofu—diced and baked with a coating of warming vadouvan curry powder—served over a vibrant mix of vegetables and ginger simmered in our new korma sauce (an Indian cuisine staple made from a blend of aromatics, coconut cream, cashew butter, and traditional spices like garam masala). A bed of hearty brown rice is perfect for soaking up all of the saucy bites.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      760 Cals (est.)
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    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Baked Tofu & Creamy Cashew Korma with Carrots & Bell Pepper
    Title
    • 14 oz Firm Tofu
    • ½ cup Brown Rice
    • 2 Scallions
    • 6 oz Carrots
    • 1 Bell Pepper
    • 3 Tbsps Roasted Cashews
    • ¼ cup Cream
    • ½ cup Coconut Cashew Korma Sauce
    • 1 Piece Ginger
    • 2 tsps Vadouvan Curry Powder
    time-saving
    tips & techniques
    How To: Chop Scallions
    How To: Peel a Carrot
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Drain, press & dice the tofu
    1 Drain, press & dice the tofu

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Drain the tofu, then place on a paper towel-lined plate. Place several layers of paper towels on top, then place a separate heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes. Transfer the pressed tofu to a cutting board; medium dice.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and the hollow green tops. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Roughly chop the cashews.

    Bake the tofu
    3 Bake the tofu

    Line a sheet pan with foil; lightly oil the foil. Transfer the diced tofu to the foil. Drizzle with olive oil and season with salt, pepper, and the curry powder; gently toss to coat. Arrange in an even layer. Bake 19 to 21 minutes, or until browned and slightly crispy. Remove from the oven.

    Cook the rice
    4 Cook the rice

    Meanwhile, add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Start the curry
    5 Start the curry

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced pepper, sliced white bottoms of the scallions, and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. 

    Finish the curry & serve your dish
    6 Finish the curry & serve your dish

    To the pan, add the korma sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the cream. Cook, stirring occasionally, 1 to 2 minutes, or until combined and slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished curry and baked tofu. Garnish with the sliced green tops of the scallions and chopped cashews. Enjoy!

    Tips from Home Chefs

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    Baked Tofu & Creamy Cashew Korma

    Drain, press & dice the tofu
    1 Drain, press & dice the tofu

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Drain the tofu, then place on a paper towel-lined plate. Place several layers of paper towels on top, then place a separate heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes. Transfer the pressed tofu to a cutting board; medium dice.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and the hollow green tops. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Roughly chop the cashews.

    Prepare the ingredients
    Bake the tofu
    3 Bake the tofu

    Line a sheet pan with foil; lightly oil the foil. Transfer the diced tofu to the foil. Drizzle with olive oil and season with salt, pepper, and the curry powder; gently toss to coat. Arrange in an even layer. Bake 19 to 21 minutes, or until browned and slightly crispy. Remove from the oven.

    4 Cook the rice

    Meanwhile, add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Cook the rice
    Start the curry
    5 Start the curry

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced pepper, sliced white bottoms of the scallions, and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. 

    6 Finish the curry & serve your dish

    To the pan, add the korma sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the cream. Cook, stirring occasionally, 1 to 2 minutes, or until combined and slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished curry and baked tofu. Garnish with the sliced green tops of the scallions and chopped cashews. Enjoy!

    Finish the curry & serve your dish
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