Tomato Vegetable Curry with Crispy Tofu

For the crispy tofu:
Press the tofu by first cutting it into quarters and then pressing it between 2 plates. Weigh the top plate down so squeeze the moisture from the tofu. Press for 20 minutes.

Once tofu is pressed, preheat oven to 400ºF (200ºC). Line a baking tray with parchment paper and set aside.

Cut tofu into small bite-sized cubes. In a medium dish or on a rimmed plate, mix curry powder and garlic powder. Mix in lemon juice. Toss the tofu pieces in the spice mixture to coat all the sides. Sprinkle arrowroot on top and the salt. Toss pieces using a spoon (or your hands) until tofu pieces are covered.

Arrange tofu on a baking tray, being careful that the pieces don’t touch. Bake for 20–25 minutes, tossing them a few times after the first 15 minutes.

For the curry paste:
In a blender or food processor, add ½ cup minced red onions, minced garlic, minced ginger, chopped fresh red chilis, date paste, lemon juice, curry powder, ground turmeric and salt (optional). Blend or process until smooth. Set aside.

For the tomato puree:
In a blender or food processor, add white beans, tomatoes and vegetable broth. Blend until smooth. Set aside.

For the tomato vegetable curry:
In a medium pot, sauté onions for 5 minutes until they start to soften. Add water 1 tablespoon at a time if they begin to stick.

Add curry paste and stir to coat the onions. Be sure the pan is not getting too hot, so the paste doesn’t burn.

Add cauliflower florets and zucchini. Stir to coat them with the curry paste.

Add tomato puree and be sure the pot is simmering. Cover and simmer for 10–15 minutes until the cauliflower is tender when you pierce it with a fork.

Add the frozen green beans, peas and tofu. Simmer for 5 minutes until everything is heated through. Stir in cilantro, if using, and simmer for another minute.

Serve with lemon wedges and your favorite rice or grain.