Baked Tofu Curry

🛒 Ingredients

• Extra-firm tofu 100 g · 76 kcal
• Full-fat coconut milk 100 g · 180 kcal
• Red curry paste 15 g · 20 kcal
• Onion 30 g · 12 kcal
• Garlic 5 g · 7 kcal
• Fresh ginger 5 g · 4 kcal
• Red bell pepper 40 g · 10 kcal
• Fresh spinach 40 g · 9 kcal
• Vegetable broth 25 g · 1 kcal
• Lime juice 5 g · 1 kcal
• Tamari (gluten-free soy sauce) 5 g · 3 kcal
• Coconut oil 10 g · 88 kcal

👨‍🍳 Instructions

1. Press extra-firm tofu to remove excess water, then cut into 1-inch cubes and toss with a tablespoon of oil and a pinch of salt. Bake at 200°C (400°F) for 20-25 minutes until golden and firm, flipping halfway.
2. While tofu bakes, sauté chopped onion in a large oven-safe pot or Dutch oven until softened, then add minced garlic and grated ginger and cook for another minute until fragrant.
3. Stir in the red curry paste and cook for 1-2 minutes, stirring constantly, to deepen its flavor, then pour in coconut milk and vegetable broth and bring to a gentle simmer.
4. Add the chopped red bell pepper and tamari (or soy sauce if not gluten-free) to the simmering sauce and cook for 5-7 minutes until the bell pepper is slightly tender.
5. Gently fold in the baked tofu cubes and fresh spinach; cook until the spinach wilts, then stir in lime juice.
6. Serve hot, optionally garnished with fresh cilantro, and enjoy your flavorful baked tofu curry.