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Curry tofu and roasted carrots and onions over brown rice with ginger-lime sauce, cilantro, lime and pumpkin seeds.
Rachelle Johnson

Crispy Curry Tofu Bowls with Roasted Carrots and Ginger-Lime Sauce

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Curry-spiced tofu and sweet roasted carrots and onions sit over brown rice, with a gingery lime-tahini sauce to wake up every bite. Fresh turmeric adds an earthy golden note, while cilantro and lime keep the finish lively.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Indian
Suitable For
Gluten Free
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crispy Curry Tofu
  • 2 block extra-firm tofu pressed and cubed; 2 blocks; nutrition estimates each as 14 ounces. Package sizes vary.
  • 2 tablespoon chickpea flour
  • 1 tablespoon curry powder
  • 1 tablespoon freshly grated turmeric
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon garlic powder
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 tablespoon lime juice
For the Roasted Vegetables
  • 5 large carrots sliced into thick diagonal pieces
  • 2 sweet onions sliced into wedges
  • 1 tablespoon curry powder
  • 1 teaspoon freshly grated turmeric
  • ½ teaspoon cumin
  • ¼ teaspoon sea salt
  • black pepper To taste; unmeasured seasoning excluded from nutrition.; As desired; unmeasured amount excluded from nutrition.
  • 2 tablespoon vegetable broth Water is an alternative; use GF broth.
For the Creamy Ginger-Lime Sauce
  • ⅓ cup tahini
  • 2 tablespoon fresh lime juice
  • 1 tablespoon freshly grated turmeric
  • 1 tablespoon grated fresh ginger
  • 1 garlic clove
  • 2 Medjool dates soaked in warm water for 10 minutes
  • 2-4 tablespoon warm water
  • ¼ teaspoon sea salt
  • fresh cilantro Small handful, as desired; excluded from nutrition.; As desired; unmeasured amount excluded from nutrition.
For Serving
  • 3 cup cooked brown rice 3 cups cooked; quinoa is an alternative.
  • Fresh cilantro As desired; unmeasured amount excluded from nutrition.; optional
  • Lime wedges As desired; unmeasured amount excluded from nutrition.; optional
  • toasted pumpkin seeds Optional. For serving, as desired; excludes nutrition.; As desired; unmeasured amount excluded from nutrition.

Equipment

  • Tofu press or clean towel and weights
  • two baking trays
  • parchment
  • mixing bowls
  • Blender
  • knife
  • chopping board

Method
 

  1. Heat the oven to 425°F (220°C). Press the tofu for at least 15 minutes, pat it dry and cut into cubes. Toss gently with chickpea flour, curry powder, grated turmeric, ginger, garlic powder, salt, pepper and the tofu lime juice.
  2. Toss the carrot pieces and onion wedges with their curry powder, turmeric, cumin, salt, pepper and vegetable broth. Spread in a single layer on a parchment-lined baking tray.
  3. Spread the tofu in a single layer on a second tray, leaving space between cubes. Bake the tofu and vegetables for 30–35 minutes, turning halfway and rotating trays if needed, until the tofu edges are dry and golden and the carrots are tender. Avoid crowding; use the texture cues if a tray needs longer.
  4. Soak the dates in warm water for 10 minutes and drain. Blend the tahini, sauce lime juice, turmeric, ginger, garlic, dates, cilantro, salt and the lower amount of warm water until creamy. Add more water within the stated range to make a spoonable sauce.
  5. Divide the cooked brown rice among 4 bowls, then add the tofu and roasted vegetables. Spoon over the sauce and finish with the cilantro, lime wedges and pumpkin seeds as desired.

Nutrition

Calories: 553kcalCarbohydrates: 80gProtein: 26gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gSodium: 827mgPotassium: 1230mgFiber: 10gSugar: 23gVitamin A: 15125IUVitamin C: 18mgCalcium: 200mgIron: 7mg

Notes

Tofu: Block sizes vary; nutrition uses a 14-ounce extra-firm block as the package estimate for each of the 2 blocks. Dry and space the cubes well; chickpea flour produces a lightly crisp coating rather than a fried crust.
Rice: The recipe begins with 3 cups cooked brown rice. Cook it in advance or allow its package cooking time separately.
Sauce: Fresh turmeric stains surfaces; handle it on a washable board. Quinoa can replace the cooked rice, and almond butter makes a sweeter, nuttier sauce than tahini.
Air fryer: Cook tofu in uncrowded batches at 400°F (200°C) for about 14–16 minutes, shaking halfway; cook the vegetables separately until tender.
Storage: Refrigerate the components promptly and separately for up to three days. Reheat rice, tofu and carrots to 165°F (74°C); add cold sauce and herbs afterward. Garnishes and unmeasured toppings are separate from the nutrition estimate.

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