Instructions
- Drain water from tofu. Place on a dinner-sized plate. Place a second plate on top of the tofu. Place a cutting board on top and stack on a couple heavy books. Let site for 20 minutes. Drain liquid. Slice into 1/2-1 inch cubes. Set aside.
- In a 12-inch skillet or dutch oven, heat oil over medium. Once hot, add the onion, carrots, and salt and stir together. Let cook for 8-10 minutes, until beginning to soften, stirring occasionally. Add in the cauliflower and let cook another 4 minutes, stirring occasionally.
- Push the vegetables to the side of the pan and add in the garlic, ginger, red curry paste, garam masala, and turmeric. Stir constantly and let cook about 1 minute. (Add a drizzle of oil if it’s too dry.) Incorporate in with the vegetables.
- Add in the yogurt, vegetable broth, and tomatoes. Stir until fully incorporated. Stir in the sugar. Gently fold in the tofu. Bring to a low boil, cover, reduce heat to low, and let simmer for 10 minutes. Test the vegetables to see if the tenderness is to your liking. Cook another 2-3 minutes if necessary.
- Stir in the lime juice. Taste and add more salt if desired. Add a splash of vegetable broth to thin out if needed.
- Serve hot with rice and top as desired.
- Note for the carrots: Halve the carrots, then slice in the other direction to about 1/4-inch thick or slightly less. They should look like half-moon shapes. Not all red curry pastes are made equal. Some can be very spicy. Taste yours before adding and lessen the amount above if needed. You can always stir in more. Simply stir some of the paste into a bit more of the Greek yogurt until fully combined and stir into the rest of the curry. Sugar is necessary to balance the flavors of the curry paste, tomatoes, and yogurt.
