Vegetable & Tofu Curry (Print Version)
# Ingredients:
→ Protein
01 -
400g firm tofu, drained
→ Base
02 -
1 tablespoon olive oil, plus extra for drizzling
03 -
1 large onion, thinly sliced
04 -
Kosher salt, to taste
05 -
1-3 tablespoons Thai curry paste (red or green)
06 -
2 teaspoons Madras curry powder
07 -
2 teaspoons turmeric
08 -
400ml unsweetened coconut milk
09 -
2 teaspoons brown sugar
→ Vegetables
10 -
1 large head cauliflower, cut into florets (including tender leaves)
11 -
60-120g kale, stems removed and leaves roughly chopped
→ Serving
12 -
Lime wedges (optional)
13 -
Cooked rice or naan bread (optional)
# Instructions:
01 -
Remove tofu from packaging and place in a colander. Place the original container on top of the tofu with a heavy can inside to weight it down. Allow to drain for 10-15 minutes, pressing out excess moisture.
02 -
Preheat oven to 220°C (425°F). Cut tofu into 2.5cm (1-inch) cubes. Arrange on a parchment-lined baking sheet, drizzle with olive oil, season with salt, and toss gently. Spread in a single layer and bake for 15 minutes until lightly golden.
03 -
In a large skillet over high heat, add oil and onions. Season with a generous pinch of salt, stir, then cover immediately. Reduce heat to low and cook for 10-15 minutes until onions begin to caramelize.
04 -
While onions cook, trim cauliflower, retaining tender outer leaves. Cut into florets and chop leaves roughly. Remove stems from kale and roughly chop the leaves.
05 -
Uncover onions, allowing condensation to drip back into pan. Add curry paste, curry powder, and turmeric. Cook for 1-2 minutes until spices are fragrant and onions are evenly coated.
06 -
Pour in coconut milk. Fill empty can with water and add to pan. Add additional 175ml water (for medium consistency). Bring to a simmer. Stir in brown sugar and a teaspoon of kosher salt.
07 -
Add cauliflower and tofu to simmering curry. Cook at a steady simmer for about 10 minutes or until cauliflower is tender when pierced with a knife.
08 -
Stir in kale until wilted. Taste broth and adjust seasoning with salt and a squeeze of lime if needed. If curry is too thick, add water by the quarter cup; if too thin, simmer longer to reduce.
09 -
Ladle curry into bowls. Serve with rice or naan bread if desired.
# Notes:
01 -
Cauliflower texture softens significantly during cooking; the finished dish has a tender consistency.
02 -
The flavor develops and improves if made a day ahead, though vegetables will become softer.
03 -
Adjust water quantity based on preferred thickness: use 650ml for brothier curry or 550ml for thicker consistency.