Step 1

Preheat the oven to 400F and line a baking sheet with parchment paper. Add the torn tofu onto the baking sheet with salt and pepper, and bake for 25 minutes, until slightly crispy.

Step 2

In a large pan over medium heat, add the onion and garlic, salt, curry powder, turmeric and cumin. Sauté until the onions are translucent, approximately 3 minutes.

Step 3

Add the zucchini, tomato, cauliflower, carrot, bell pepper to the pan. Sauté for 5 minutes until the vegetables have softened slightly, and then add the vegetable broth. Bring to a boil, then simmer covered for 10 minutes until the vegetables are cooked through. Transfer the mixture to a high speed blender, and combine until smooth.

Step 4

Pour the mixture back into the pan, and add the coconut milk, sugar and garam masala. Stir and adjust salt as needed. Transfer the cooked tofu to the sauce. Enjoy immediately over rice or with naan.