Baked Tofu & Creamy Tomato Curry with Brown Rice & Cashews

Baked Tofu & Creamy Tomato Curry

with Brown Rice & Cashews

35 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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
    Wellness
    • with Extra 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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    Dietary Information Wellness

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

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      740 Cals (est.)
    View Full Nutrition
    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 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
    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. 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!

    Tips from Home Chefs

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    Baked Tofu & Creamy Tomato Curry

    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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