Golden-baked tofu and roasted vegetables glazed in a rich, creamy coconut curry sauce with bright lime and cilantro; served over steamed jasmine rice for a comforting, plant-forward dinner.
Weeknight Coconut Curry Tray Bake
Golden-baked tofu and blistered vegetables are glazed in a creamy coconut-red curry sauce for an easy, one-sheet dinner that’s big on flavor and light on cleanup.
Think of this as comfort food that doesn’t require babysitting: extra-firm tofu turns irresistibly golden while broccoli and red pepper roast to sweet, charred edges, all lacquered in a silky coconut–red curry glaze. The sauce is rich and slightly spicy from red curry paste, rounded with maple and tamari, then brightened at the end with lime and cilantro so each bite feels fresh rather than heavy.
The recipe is built around a few practical moves that make it work: press the tofu to remove excess water so it crisps, toss the cubes with a little oil and cornstarch for an even crunch, and spread everything on one lined rimmed pan so air circulates and vegetables caramelize. While the tofu presses, rinse and simmer jasmine rice so it finishes right when the tray does—minimal waiting, maximum dinner synergy.
Texturally it’s the best of contrasts: tender, saucy pieces that cling to the tofu and vegetables, a sticky-sweet-salty glaze, and the snap of roasted broccoli and pepper. Lime juice and cilantro cut through the richness so the dish never feels cloying; a squeeze of lime at the table makes the flavors pop.
Make-ahead friendly: the sauce and tofu cubes can be mixed a few hours ahead, and leftovers reheat beautifully in a skillet or the oven for lunch the next day. It’s a straightforward, plant-forward weeknight dinner that scales easily and satisfies even when time is short.
Ingredients
How to Make Coconut Curry Tofu Tray
- Press the tofu for 10–15 minutes to remove excess water: wrap tofu block in a clean dish towel or paper towels and set a heavy skillet or a few cans on top.
- While tofu presses, rinse the rice then cook 1 cup jasmine rice according to package directions (about 15 minutes simmer) so it finishes roughly when the tray is done.
- Preheat the oven to 425°F (220°C). Cut the pressed tofu into 1-inch cubes and toss gently with 1 tablespoon olive oil and a pinch of salt to coat.
- Chop broccoli into florets, core and slice the bell pepper into 1-inch pieces, and cut the red onion into wedges; spread vegetables and tofu on a lined rimmed baking sheet in a single layer and drizzle remaining 1 tablespoon olive oil over the vegetables.
- Make the coconut curry sauce by whisking together coconut milk, red curry paste, tamari, maple syrup, lime juice, grated ginger, and minced garlic; mix 1 teaspoon cornstarch with 1 tablespoon water and whisk into the sauce to help it thicken.
- Roast the tray for 22–25 minutes, stirring or flipping everything once at 12 minutes, until the tofu edges are golden and vegetables are tender-crisp.
- Pour the coconut curry sauce into a medium saucepan and simmer over medium heat for 4–6 minutes, stirring, until it reduces slightly and coats the back of a spoon; taste and adjust with more tamari or lime if needed.
- Remove the tray from the oven, pour about two-thirds of the warm sauce over the roasted tofu and vegetables and toss gently on the sheet to coat; reserve the rest of the sauce for extra saucing when plating.
- Serve the coconut curry tofu and roasted vegetables over jasmine rice, garnish with chopped cilantro, sesame seeds, and lime wedges, and pass the extra sauce at the table.
Recipe Card
Coconut Curry Tofu Tray
Golden-baked tofu and roasted vegetables glazed in a rich, creamy coconut curry sauce with bright lime and cilantro; served over steamed jasmine rice for a comforting, plant-forward dinner.
- Prep
- 15 min
- Cook
- 35 min
- Servings
- 4
Ingredients
Instructions
- Press the tofu for 10–15 minutes to remove excess water: wrap tofu block in a clean dish towel or paper towels and set a heavy skillet or a few cans on top.
- While tofu presses, rinse the rice then cook 1 cup jasmine rice according to package directions (about 15 minutes simmer) so it finishes roughly when the tray is done.
- Preheat the oven to 425°F (220°C). Cut the pressed tofu into 1-inch cubes and toss gently with 1 tablespoon olive oil and a pinch of salt to coat.
- Chop broccoli into florets, core and slice the bell pepper into 1-inch pieces, and cut the red onion into wedges; spread vegetables and tofu on a lined rimmed baking sheet in a single layer and drizzle remaining 1 tablespoon olive oil over the vegetables.
- Make the coconut curry sauce by whisking together coconut milk, red curry paste, tamari, maple syrup, lime juice, grated ginger, and minced garlic; mix 1 teaspoon cornstarch with 1 tablespoon water and whisk into the sauce to help it thicken.
- Roast the tray for 22–25 minutes, stirring or flipping everything once at 12 minutes, until the tofu edges are golden and vegetables are tender-crisp.
- Pour the coconut curry sauce into a medium saucepan and simmer over medium heat for 4–6 minutes, stirring, until it reduces slightly and coats the back of a spoon; taste and adjust with more tamari or lime if needed.
- Remove the tray from the oven, pour about two-thirds of the warm sauce over the roasted tofu and vegetables and toss gently on the sheet to coat; reserve the rest of the sauce for extra saucing when plating.
- Serve the coconut curry tofu and roasted vegetables over jasmine rice, garnish with chopped cilantro, sesame seeds, and lime wedges, and pass the extra sauce at the table.
Nutrition
- Carbohydrates
- 48
- Saturated Fat
- 15
- Sodium
- 500
- Fiber
- 4.5
- Unsaturated Fat
- 17
- Protein
- 15
- Fat
- 32
- Cholesterol
- 0
- Trans Fat
- 0
- Calories
- 580
- Sugar
- 6