Tofu Curry Bake

All you need is 10 minutes of active time to make this comforting and rich tofu curry! This is a dump and bake recipe made with a mix of fresh ingredients and pantry staples.

After nearly 30 dump and bake casseroles, this is somehow only the second one with tofu in it! (See: Balsamic Tofu Rice Bake for the other one)

What I love about this Tofu Curry Bake is that the tofu is tender and soaks up the curry sauce like a sponge.

This is a great option if you want to make curry but don't want to watch over the stove or do much chopping. Red curry paste and coconut milk give it the classic comforting feel and flavors, while a mix of frozen and chopped veg make it a balanced dinner.

Unlike my other casseroles, this one doesn't include a grain. I make rice in my Instant Pot while the tofu curry bakes in the oven.

Ingredients

• Red curry paste: Because this is such a key ingredient, choose a flavorful brand. Thai Kitchen is what's available at most grocery stores and it's fine, but I prefer a brand I get from the international makret by me (Dekalb Farmer's Market). It's called Bright Curry Paste, and it doesn't' appear to be online so I'm guessing it's private label. Whichever you use, just note that sometimes they include shrimp or shellfish.
• Tofu: Extra firm or firm tofu work here. I'm sure super firm would be great as well. Press the tofu to remove liquid, as this allows it to soak up the sauce like a sponge.
• Coconut milk: Just a small 5.4 ounce container is all you need. If only large containers are available, just measure out 5 ounces or a heaping half cup.
• Green onions/scallions: This adds a lot of fresh flavor, so don't skip it! The white parts cook in the curry, while the greens are a great garnish.
• Cashews: I'm a huge fan of toasted cashews and sneak them in to a lot of dishes, but I'll consider them optional for this recipe.
• Frozen peas: These don't need to be thawed before baking. For a higher protein swap (or addition) choose frozen mukimame (shelled edamame.)

How to make

1. Order matters for this recipe, so don't dump everything in at once. Start with the frozen peas (they don't need to be thawed first), sliced carrot, white parts of the green onions, coconut milk, water, curry paste, grated ginger, brown sugar, and lime juice. Stir well to combine.
2. Top with the tofu so that it is only partially submerged. Sprinkle with cashews. Don't stir. Drizzle with a small amount of oil and add freshly ground black pepper. Cover tightly with foil, a lid, or an upside down sheet pan and bake at 425F for 20 minutes, or until the sauce is bubbling.
3. After 20 minutes, remove the lid. Continue cooking for another 20 minutes. The goal is for the tofu to be turning golden at the edges. It won't be crispy. The sauce should be thickening up and bubbling a lot.
4. Remove from the oven and squeeze in the remaining 1 tablespoon of lime juice. Garnish with a handful of sliced green onion. Serve over rice and enjoy!