Co+op Basics: Tofu Curry with Rice

This simple tofu curry dish is warm and comforting with a mild level of spice. Featuring items from our Co+op Basics line, this dish comes in at just $2.50 per serving. The following ingredients are Co+op Basics:

 

  • Soyboy bulk tofu
  • Field Day olive oil
  • Field Day curry powder
  • Field Day tomato paste
  • Field Day crushed tomatoes
  • Field Day coconut milk
  • Bulk jasmine rice
Ingredients
Soyboy bulk extra firm tofu
1.75 pounds
Field Day olive oil
2 tablespoons
Salt
1/2 teaspoon
Black pepper
1/4 teaspoon
Cornstarch
2 tablespoons
Large onion, quartered
1
Garlic cloves
4
Fresh ginger, grated
1 tablespoon
Field Day Curry Powder
3 tablespoons
Field Day tomato paste
1 tablespoon
Field Day crushed tomatoes
14 ounces
Field Day coconut milk
1 cup
Fresh cilantro, chopped
To garnish
Bulk jasmine rice
1 cup
  1. Prepare the tofu: drain tofu, wrap in a towel and place something heavy on top to drain any excess liquid. Allow to press for at least 20 minutes. Once pressed, cut into 1-inch cubes.
  2. Cook rice according to preferred method.
  3. Preheat oven to 400 degrees Fahrenheit.
  4. Add the tofu cubes to a large mixing bowl and drizzle with 1 tablespoon olive oil, salt and pepper. Stir in cornstarch and toss until tofu is evenly coated. Arrange the tofu cubes in a single layer on a baking sheet. Bake for 30 minutes, flipping halfway, until tofu is nice and crispy.
  5. Meanwhile, make the sauce. Add onion, garlic and ginger to a food processor and blend into a paste.
  6. In a large saute pan over medium-high heat, add 1 tablespoon olive oil. Add the onion mixture and fry for 4-5 minutes, stirring occasionally.
  7. Stir in curry powder and cook for an additional minute. 
  8. Stir in tomato paste and crushed tomtaoes and bring to a boil. Add the coconut milk, turn the heat down to low and simmer for 10 minutes.
  9. Add the tofu cubes to the sauce and serve with rice and cilantro.