NYT Cooking: Sheetpan Coconut Curry with Tofu

And another supremely simple NYT Cooking one-pot -- or rather one-pan -- recipe!

Ingredients

Yield:4 servings

• 2pounds thin-skinned winter squash, such as red kuri, kabocha, delicata or butternut, seeds removed and squash cut into 1-inch wedges [I used delicata]
• 2tablespoons vegetable oil or other neutral oil 
• Salt and pepper 
• 1(14-ounce) can coconut milk, well shaken [I used like coconut milk -- regular coconut milk would have made for a richer sauce, but the amount of saturated fat is just too scary]
• 2 to 3tablespoons store-bought red or green Thai curry paste [I used yellow curry paste, which is less spicy]
• 4ounces leafy greens, such as chard or kale leaves, stemmed and roughly chopped (4 cups, from about ½ bunch) [I used 3oz of spinach]
• 1(14- to 16-ounce) package extra-firm tofu, cut into 1-inch cubes
• Cooked rice, for serving
• Chopped cilantro, for serving [I had -- and therefore used --parsley]
• Step 1

  Heat oven to 425 degrees.

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• Step 2

  Place the squash onto a rimmed baking sheet. [Well, first of all, cut them in half and get rid of the seeds.]Drizzle over the oil and season with salt and pepper. Toss to coat and then lay the squash wedges flat on one cut side. Place into the oven and roast for 20 minutes.

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• Step 3

  While the squash roasts, in a large jug or medium bowl, add the coconut milk and curry paste (use according to your spice level preference) and season generously with salt and pepper.




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• Step 4

  Remove the baking sheet from the oven and tuck the leafy greens and tofu around the squash. Pour the spiced coconut milk over everything. Return to the oven and cook until the squash is completely tender and the greens are wilted, 15 to 20 minutes. Season with more salt and pepper if needed.

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• Left picture: before sauce, right picture: with sauce








1. Step 5

   Spoon the squash, tofu, greens and sauce over rice.











• This was easy to make, and the kitchen smelled very good. A lot depends on the type of curry paste you use. 7/10. Some improvements: I wish there had been more sauce. Perhaps next time I would crisp the tofu cubes separately in an air fryer. Overall, a satisfying dish for a winter night. 

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Week 8: Fruited Tofu Curry Salad

Vegetable Ingredients: Grapes (does tofu count?)


It was very warm this week, which is why I decided to make a cold dish: Fruited Tofu Curry Salad (no coconut milk, no mayonnaise).

• Ingredients

• 1/2 cup white rice
(I made more to set aside for the next day)

• 2 cups extra-firm tofu, drained and cubed
(I used a 1 pound package from Trader Joe's)

• 1 cup yogurt

• 2 tablespoons lime juice

• 1 tablespoon curry powder

• 1 cup halved grapes
(I used a bit more because I ditched the dried cranberries. Hate the texture)

• 1 tablespoon dried cranberries
(ditched)

• 1/2 cup diced celery
(ditched. I detest celery.)

• 3 tablespoons diced green onions

• 1/4 cup walnuts

• salt and pepper to taste

Directions

1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes; set aside.
2. Bring a large pot of water to a boil. Cook cubed tofu for 3 minutes; drain, and set aside to cool.
3. In a bowl, blend yogurt with lime juice and curry powder; set aside. In a large mixing bowl, toss together halved grapes, cranberries, celery, green onions, walnuts, rice, and tofu. Drizzle with curry dressing, and toss until well coated. Season to taste with salt and pepper, as desired.

Verdict: 7/10


It looked rather unspectacular (a little beige-y), but really grew on us, especially the fruity flavor and the crunch of the walnuts, and the leftovers were eaten the next day. The flavor of the green onions and the lime juice seemed rather pronounced (perhaps use less lime juice and sautee onions next time). The little person tried a tiny piece of tofu and frowned. Overall, an okay dish, good for summer. This would make a good potluck or party dish. (Potluck invitations always make me nervous because I have no repertoire to draw on. Well, perhaps I now have.)