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Sheet Pan Tofu with Coconut Curry Vegetables

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This sheet pan tofu is made with crispy tofu combined with kale & butternut squash roasted in coconut curry sauce.

Ingredients

Scale
  • 1(14-ounce) package extra-firm tofu, cut into cubes 
  • 3 Tablespoons avocado oil or other neutral oil, divided
  • 1 Tablespoon gluten free tamari or soy sauce
  • 1 Tablespoon cornstarch or arrowroot starch
  • 1 1/2 pounds butternut squash* or sweet potatoes cut into ½ inch wedges (about 4 cups)
  • Sea Salt and pepper 
  • 1(14-ounce) can coconut milk, well shaken
  • 3–4 Tablespoons Thai green curry paste 
  • 4 cups kale or other leafy greens, (see ingredients), stems removed and roughly chopped

Optional Ingredients

  • Cooked quinoa or rice, for serving
  • Chopped cilantro and mint for serving
  • Lime wedges for serving

Instructions

  1. Prepare the tofu: Drain the tofu. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.
  2. Line a cutting board with a kitchen towel or paper towels, then arrange the tofu in an even layer on the towel. Fold the towel over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes, 30 minutes is even better.
  3. Preheat the oven to 425°
  4. While the tofu is pressing, cut the squash. If using butternut squash, choose one with a long neck. Cut off the round part to use for another recipe. Peel the neck, cut it in half lengthwise, the again into quarters. Slice to make ½ inch wedges. (see photo in ingredients above). Place the squash onto a rimmed baking sheet. Drizzle with 2 tablespoons oil and season with salt and pepper. Toss to coat and then lay the squash wedges flat on one side of the pan..
  5. Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the cornstarch over the tofu, and toss until evenly coated and there are no powdery spots remaining.
  6. Add the seasoned tofu to the other side of the pan. Place tray with the squash and tofu into the oven and roast for 20 minutes. Tossing the tofu after 15 minutes.
  7. While the squash roasts, in medium bowl, mix together the coconut milk and curry paste.
  8. Remove the baking sheet from the oven. Pour the spiced coconut milk over the squash only. It’s okay if some gets under the tofu, but don’t pour it on top of the tofu. Return to the oven and cook 15 minutes until bubbly.
  9. Add the kale and toss with the squash and coconut milk. Don’t mix it with the tofu. You can tuck some of the greens around the tofu. Return to the oven and roast until the squash is completely tender, tofu is crispy, and the greens are wilted, 5-10 minutes more. The amount of time will depend on your greens.
  10. Mix squash, tofu and kale together to coat with the coconut sauce. Serve topped with cilantro, mint and a lime wedge on the side (if using). Serve quinoa or rice on the side, if desired.

Equipment

Notes

Prep time is without the 30 minutes for pressing the tofu.

Choose butternut squash with a long neck and use that part, it’s easier to peel and cut. You can use the bulb part too, just remove the seeds and cut into 1/2” wedges.

Thin skinned winter squash or sweet potatoes can be substituted.

Nutrition information is without any quinoa or rice. 

Find it online: https://eatwellenjoylife.com/sheet-pan-tofu-with-coconut-curry-vegetables/