Baked Vegetable Coconut Curry with Tofu

Baked vegan yellow coconut curry in a baker garnished with cilantro.

Baked Vegetable Coconut Curry with Tofu

Curry night just got a whole lot easier (and dare we say, more delicious?). This tested and perfected Thai-style vegetable curry is made with firm tofu, tender potatoes, and sweet carrots coated in a blender-made creamy coconut yellow curry sauce. Best part? It's baked! With no stovetop stirring required, just pop it in the oven and let it do its thing. Share with white rice or try my easy Brown Jasmine Rice and optional toasted cashews for a hearty, spicy 2 1/2 ⭐️ meal. This recipe is vegetarian, and vegan.

Course Dinner

Cuisine Thai

Diet Vegan, Vegetarian

Keyword Thai tofu curry, vegetable curry recipe

Prep Time 25

Cook Time 55

Total Time 1 20

Servings Servings

Calories 548kcal

Author Traci York

Ingredients

14 ounces (397 grams) Firm Tofu one block, pressed 15-20 minutes and drained*

For the Sauce:

2, 13 1/2 ounces ea (403 grams ea) Cans Coconut Milk full fat
1/2 cup (115 grams) Low Sodium Vegetable Broth
1 1/2 inch (15 grams) Knob of Fresh Ginger
5 (16 grams) Cloves of Garlic medium, peeled
1 tablespoon Tamari
3 tablespoons Yellow Curry Paste start with 2 1/2 tablespoons for less heat and adjust to taste.
1/4 Lime juiced, plus more for serving
2-4 tablespoons Pure Maple Syrup or brown sugar, adjust to taste

For the Curry

1 1/4 pound (600 grams) Green Cabbage base of the stem removed, cut into four wedges
14 ounces (400 grams) Yellow Potatoes like Yukon Gold, cut into 1/2 inch pieces, about 3 medium potatoes
8 ounces (220 grams) Orange Carrots peeled, cut into 2 inch segments, and sliced lengthwise, about 3 carrots

Share With (optional)

Jasmine Rice, Toasted Cashews**, Lime Wedges, Cilantro or Thai Basil

Instructions

Get Ready

Grease a 9x13 inch (3 quart / 2.8 liter) baking dish with coconut oil or pan spray. Set aside. Arrange an oven rack in the center of the oven and preheat to 400 Fahrenheit (204 Celsius).

Make the Sauce

To a high speed blender (I use Vitamix), add the coconut milk, broth, ginger, garlic, Tamari, yellow curry paste, lime juice and maple syrup. Blend until smooth and creamy. Taste for sweetness/spicy adjustment. Set aside.

For the Curry

To the baker, arrange the cabbage wedges down the center. Arrange the potatoes on the outer edges of the baker, then the carrots in the center around the cabbage. Tear the tofu into chunky bite size pieces. Arrange the tofu around the vegetables.
Pour the sauce over the veggies making sure everything gets some sauce poured over it. The baker will be full and some veggies will be poking out of the sauce (that's okay). Bake for 50-60 minutes or until the potatoes and carrots are fork tender. There will be some caramelization on the veggies and the sauce reduced slightly.
Remove from the oven and let stand for 5-10 minutes.

To Serve

Spoon into bowls over Jasmine rice and share with your choice of lime wedges, cilantro, Thai basil and toasted cashews**.

To Store

Store covered in the refrigerator for up to three days. Reheat covered in a 375 Fahrenheit oven for about 15-20 minutes. To freeze, cool completely then store in a freezer container for up to two weeks. Thaw in the refrigerator before reheating.

Notes

*To press tofu, use a tea towel and place it under and on top of the tofu. Set it on a plate. Place something heavy on top, like a cast iron skillet to press the water out. We don't want it too heavy or it will squash the tofu. Move the tea towel a few times to a dryer area of the towel so it can absorb more water.

**Toasted Cashews: in a small pan, place 3/4 cup raw, unsalted cashews (112 grams) in the 400F oven with the curry during the last 8 -10 minutes of baking. The cashews are done when they're lightly golden and fragrant. Cool, rough chop. Share on the table.

This recipe is inspired by Epicurious Coconut Cabbage and Tofu.

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