Baked Tofu & Creamy Tomato Curry with Brown Rice & Cashews

Step 1

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.

Step 2

2 Prepare the ingredients Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. 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.

Step 3

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.

Step 4

4 Cook the rice Meanwhile, 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.

Step 5

5 Start the curry 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.

Step 6

6 Finish the curry & serve your dish Add the tomato paste and tomato achaar to the pan. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the cream (carefully, as the liquid may splatter) and 1/2 cup of water. Cook, stirring occasionally, 2 to 3 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!