Thai Red Curry with Roasted Eggplant and Tofu

A delicious plant-based Thai red curry with roasted eggplant and tofu, infused with flavors of ginger, lime, and coconut milk. Perfect for a wholesome dinner.

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Step 1

Preheat the oven to 425°F (220°C).

Step 2

Toss the eggplant in olive oil, salt, and pepper.

Step 3

Toss the tofu in olive oil, tamari, garlic powder, coriander, and umami seasoning. Add cornstarch and toss again.

Step 4

Place tofu and eggplant on a parchment-lined baking sheet. Bake for 25-30 minutes until crispy.

Step 5

Heat neutral oil in a skillet or pot on medium.

Step 6

Add the curry paste, ginger, and lime zest. Cook for 2-3 minutes until the paste darkens and becomes fragrant.

Step 7

Add coconut milk, broth, tamari, and brown sugar. Stir or whisk to combine.

Step 8

Simmer gently, uncovered, for 5-7 minutes until warmed through.

Step 9

Remove from heat and squeeze in the lime juice.

Step 10

Serve roasted eggplant and tofu over miso butter rice, topped with scallions and cilantro.