Thai Red Curry with Roasted Vegetables and Tofu

This Thai Red Curry is a harmonious blend of traditional flavors and a creative twist, featuring roasted seasonal vegetables and tofu for a satisfying, plant-based meal. The creamy coconut milk and aromatic red curry paste create a rich sauce that envelops the vibrant vegetables, offering a delightful balance of textures and flavors. This dish is vegan, gluten-free, and packed with nutrients, making it a wholesome choice for any meal.

Ingredients:

• 1 cup firm tofu, cubed
• 2 tablespoons vegetable oil
• 1 medium red bell pepper, sliced
• 1 medium zucchini, sliced
• 1 cup broccoli florets
• 1 can (14 oz) coconut milk
• 2 tablespoons Thai red curry paste
• 1 tablespoon soy sauce (gluten-free if needed)
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1 cup vegetable broth
• Fresh basil leaves for garnish
• Cooked jasmine rice for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed tofu with 1 tablespoon of vegetable oil and spread it on a baking sheet. Roast for 25-30 minutes or until golden and crispy, flipping halfway through.
2. In a large pot, heat the remaining tablespoon of vegetable oil over medium heat. Add the red bell pepper, zucchini, and broccoli, and sauté for about 5-7 minutes until they begin to soften.
3. Stir in the Thai red curry paste and cook for another minute until fragrant.
4. Pour in the coconut milk, vegetable broth, soy sauce, brown sugar, and lime juice. Bring to a gentle simmer and cook for 10 minutes, allowing the flavors to meld.
5. Add the roasted tofu to the curry and stir to combine. Simmer for an additional 5 minutes.
6. Serve the curry over cooked jasmine rice, garnished with fresh basil leaves.