Baked Tofu & Creamy Tomato Curry with Brown Rice & Cashews

Baked Tofu & Creamy Tomato Curry

with Brown Rice & Cashews

35 MIN
2 Servings
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  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
    Wellness
  • with Firm Tofu
    includes 14 oz Firm Tofu
    Wellness
  • with Firm Tofu

    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 achaar and a touch of cream, plus a bed of brown rice to soak up all the saucy bites.
    8-17 PersonalPoints range per serving
    To learn more about WW's Points program, visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.

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    Wellness Details Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    WW Recommended
    • Nutrition
      PER SERVING
    • Calories
      740 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Baked Tofu & Creamy Tomato Curry with Brown Rice & Cashews
    Title
    • 14 oz Extra Firm Tofu
    • ½ cup Brown Rice
    • 1 8-Oz Can Tomato Sauce
    • 2 Scallions
    • 6 oz Carrots
    • 1 Bell Pepper
    • 2 Tbsps Tomato Achaar
    • 3 Tbsps Roasted Cashews
    • ¼ cup Cream
    • 1 Piece Ginger
    • 2 tsps Vadouvan Curry Powder
    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. 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. Halve lengthwise; remove the ribs and seeds, then thinly slice lengthwise. 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

    Cook the rice
    3 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 1 cup 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.

    Bake the tofu
    4 Bake the tofu

    Meanwhile, 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 vegetables
    5 Cook the vegetables

    Meanwhile, in a medium 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 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.

    Make the curry & serve your dish
    6 Make the curry & serve your dish

    To the pan, add the tomato sauce (carefully, as the liquid may splatter) and tomato achaar. 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!

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    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. 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. Halve lengthwise; remove the ribs and seeds, then thinly slice lengthwise. 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
    Cook the rice
    3 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 1 cup 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.

    4 Bake the tofu

    Meanwhile, 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.

    Bake the tofu
    Cook the vegetables
    5 Cook the vegetables

    Meanwhile, in a medium 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 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 Make the curry & serve your dish

    To the pan, add the tomato sauce (carefully, as the liquid may splatter) and tomato achaar. 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!

    Make the curry & serve your dish
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