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 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 hearty tofu—diced and baked with a coating of warming vadouvan curry powder—served over a vibrant mix of ginger, carrots, and sweet peppers simmered in tomato achaar and a touch of cream, plus a bed of brown rice to soak up all the saucy bites.
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    Dietary Information

    Vegetarian
    • 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 Firm Tofu
    • ½ cup Brown Rice
    • 1 8-Oz Can Tomato Sauce
    • 2 Scallions
    • 6 oz Carrots
    • 2 Tbsps Tomato Achaar
    • 3 Tbsps Roasted Cashews
    • ¼ cup Cream
    • 1 Piece Ginger
    • 2 tsps Vadouvan Curry Powder
    • 1 Bell Pepper
    time-saving
    tips & techniques
    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. 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

    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

    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 vegetables
    5 Cook the vegetables

    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

    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. 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
    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

    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
    Cook the vegetables
    5 Cook the vegetables

    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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