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Tofu Curry with Steamed Basmati Rice and Roasted Asparagus & Broccoli

Prep time: ~10 min | Cook time: ~30 min

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**This will update grocery list and recipe quantities**

Ingredients

  • 1 whole yellow onion
  • 1 inch piece fresh ginger
  • 1 whole chili pepper
  • 4 clove garlic
  • 1 14.5 oz can canned crushed tomatoes
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 tsp ground black pepper
  • 1/4 tsp cayenne pepper
  • 1 cup vegetable broth
  • 2 blocks extra-firm tofu
  • 1 cup coconut milk
  • 1 teaspoon garam masala
  • 2 teaspoon sugar
  • 1/4 cup fresh cilantro
  • 1 cup basmati rice (Side: Steamed Basmati Rice)
  • 1 bunch asparagus (Side: Roasted Asparagus & Broccoli)
  • 1 head broccoli (Side: Roasted Asparagus & Broccoli)
  • 2 tbsp olive oil (Side: Roasted Asparagus & Broccoli)

Tips & Substitutions

  • Substitute: cubed chicken breast
  • Substitute: shrimp (peeled and deveined)
  • Press the tofu for about 10 minutes before cooking to remove excess moisture so it absorbs more of the curry flavor.
  • Start roasting the vegetables when the curry begins simmering so everything finishes at the same time.

Instructions

  1. Prep: Peel and roughly chop 1 whole yellow onion, 1 inch fresh ginger, 4 garlic cloves, and 1 whole chili pepper. Add them to a blender with 1 (14 1/2 oz) can canned crushed tomatoes, 1 teaspoon ground cumin, 0.5 teaspoon ground turmeric, 0.25 teaspoon ground black pepper, and 0.25 teaspoon cayenne pepper. Blend until smooth, then thin with 1 cup vegetable broth until pourable.
  2. Pour the blended sauce into a medium pot and bring to a simmer over medium heat.
  3. Dice 2 blocks extra-firm tofu into 1-inch cubes and add to the sauce. Reduce heat to medium-low and simmer for 10 minutes.
  4. Side: Steamed Basmati Rice – Rinse 1 cup basmati rice under cold water until the water runs clear. Combine with 2 cups water in a pot, bring to a boil, cover, reduce heat to low, and cook 15 minutes. Turn off heat and let rest covered until serving.
  5. Side: Roasted Asparagus & Broccoli – Preheat oven to 425°F. Trim 1 bunch asparagus and cut 1 head broccoli into florets. Toss with 2 tablespoons olive oil (Side), salt, and pepper. Spread on a baking sheet and roast 12–15 minutes until tender and lightly browned.
  6. Return to the curry and stir in 1 cup coconut milk. Simmer for 15 minutes over medium-low until the sauce thickens slightly.
  7. Stir in 2 teaspoons sugar and 1 teaspoon garam masala and cook for 1 minute more. Season with salt and pepper to taste.
  8. Chop 1/4 cup fresh cilantro and stir into the curry just before serving.
  9. Serve the tofu curry over steamed basmati rice with roasted asparagus and broccoli on the side, dividing into 4 portions.