Description
This Tofu Curry Bake is a flavorful and easy dump-and-bake casserole featuring tender tofu simmered in a rich red curry coconut sauce with fresh vegetables. Perfect for a comforting weeknight meal, it combines the creaminess of coconut milk with spicy red curry paste, fresh ginger, and zesty lime juice, all baked to golden perfection and topped with crunchy cashews. Served with rice, this dish offers a balanced, satisfying vegan main course.
Ingredients
Vegetables and Tofu
- 14 ounce block extra firm tofu
- 1 large whole carrot, thinly sliced
- 1 bunch green onions, sliced (separating white and green parts)
- 1 cup frozen peas
Liquid and Flavorings
- 1 cup water
- 5.4 ounces coconut milk (canned full-fat preferred)
- 1 1/2 tablespoons red curry paste
- 2 tablespoons lime juice, divided
- 2 teaspoons grated fresh ginger (or finely minced)
- 2 teaspoons light brown sugar
- 2 teaspoons soy sauce
Additional Ingredients
- 1/3 cup raw cashews
- Oil (as needed, for drizzling or spraying)
- Freshly ground black pepper, to taste
- Rice, for serving
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for baking the casserole.
- Prepare Tofu and Vegetables: Press the block of tofu to remove excess moisture using a tofu press or by placing it under a heavy skillet or cans. While pressing the tofu, thinly slice the carrot and separate and slice the green onions, keeping the white and green parts separate.
- Mix Curry Base: In a 7×11-inch (or similar) baking dish, combine the sliced carrots, white parts of the green onions, frozen peas, water, coconut milk, red curry paste, 1 tablespoon lime juice, grated ginger, light brown sugar, and soy sauce. Whisk everything together well to create a flavorful curry sauce. Taste and adjust seasoning with more curry paste or soy sauce as desired.
- Add Tofu and Cashews: Dice the pressed tofu into cubes and arrange them evenly over the curry mixture in the dish so the tofu is partially submerged. Sprinkle the raw cashews on top. Drizzle or lightly spray a small amount of oil over the tofu and season liberally with freshly ground black pepper.
- Bake Covered: Cover the baking dish tightly with foil, a lid, or an inverted sheet pan. Bake at 425°F for 20 minutes to allow the flavors to meld and the sauce to begin thickening.
- Bake Uncovered: After 20 minutes, remove the cover and continue baking uncovered for an additional 20 minutes or until the tofu edges are golden and the curry sauce is bubbling and thickened.
- Finish and Serve: Remove the casserole from the oven and stir in the remaining 1 tablespoon of lime juice. Garnish with the green parts of the green onions. Serve hot with cooked rice and enjoy your vibrant tofu curry bake!
Notes
- Pressing the tofu removes excess moisture, helping it absorb the curry flavors better and preventing sogginess.
- Use full-fat canned coconut milk for a richer and creamier curry sauce.
- You can adjust the amount of red curry paste depending on your heat preference.
- Cashews add a nice crunch and nutty flavor; you can toast them lightly before adding if desired.
- Serve with jasmine or basmati rice to soak up the delicious curry sauce.
- This dish is vegan and gluten-free if you use gluten-free soy sauce or tamari.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Thai
