Baked Tofu & Creamy Tomato Curry with Brown Rice & Cashews

Baked Tofu & Creamy Tomato Curry

with Brown Rice & Cashews

35 MIN
+$6.95/serving 2 Servings
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Available Options

  • with Extra Firm Tofu
    includes 14oz Extra Firm Tofu View recipe
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
    Wellness
    • with Shrimp

    From the Test Kitchen

    This flavorful dish features hearty tofu—diced and baked with a coating of warming vadouvan curry powder—served over a vibrant mix of ginger, carrots, and bell pepper simmered in tomato sauce and a touch of cream, plus a bed of brown rice to soak up all the saucy bites.
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    • Nutrition
      PER SERVING
    • Calories
      620 Cals (est.)
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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 Tomato Curry with Brown Rice & Cashews
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Brown Rice
    • 1 8-Oz Can Tomato Sauce
    • 1 Bell Pepper
    • 3 Tbsps Roasted Cashews
    • 2 Scallions
    • ¼ cup Cream
    • 1 Piece Ginger
    • 6 oz Carrots
    • 2 tsps Vadouvan Curry Powder
    • 1 Tbsp Yellow Curry Paste

    Baked Tofu & Creamy Tomato Curry

    Cook the rice
    1 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 1 1/2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    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. Halve lengthwise; remove the ribs and seeds, then thinly slice lengthwise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Roughly chop the cashews.

    Prepare the ingredients
    Cook the vegetables & shrimp
    3 Cook the vegetables & shrimp

    Meanwhile, pat the shrimp dry with paper towels; remove the tails. Place in a bowl; season with, salt, pepper, and the curry powder. Toss to coat. In a large pan (nonstick, if you have one), heat a drizzle 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 seasoned shrimp, 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 the vegetables are softened and the shrimp are slightly opaque.

    4 Make the curry & serve your dish

    Add the curry paste to the pan. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the shrimp are cooked through. Add the tomato 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 shrimp curry. Garnish with the sliced green tops of the scallions and chopped cashews. Enjoy!

    Make the curry & serve your dish
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