Thai-Curried Roasted Tofu and Veggies

By mid-January, I start taking bets on how long I can withstand Denver’s frigid temperatures before throwing in the towel and moving to Key West. This weekend, though, I soaked up the unseasonably warm weather (high 60s F for January in high-altitude Colorado!), taking Charlotte the Dog for longer walks and hitting the trails for sun-drenched runs. Yes, it will surely snow in the next week. I live in Colorado, after all, but damn if this fine weather didn’t thaw out my fingers and remind me that summer is not THAT far away.

Below you’ll find a one-dish recipe that has become one of my favorite autumn and winter meals. Originally a Heidi Swanson Super Natural Every Day recipe, I adapted the ingredients to fit with what I have on hand. Filling without help from animal products, this Thai-curried Roasted Tofu and Veggies recipe blends the creaminess of butternut squash with plant protein and kale/bok choy and is finished with crunchy hulled hemp seeds.

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Thai-Curried Roasted Tofu and Veggies Serves 6

Ingredients

• 1 pound butternut squash, peeled, seeded, and cut into 1-inch chunks

• 1/3 cup extra virgin olive oil

• 1/3 cup white miso

• 2 tablespoons red Thai curry paste

• 14 ounce tub of extra firm tofu, cut into small cubes

• 12 ounces small potatoes (fingerlings are my favorite here.)

• 4 ounces of fresh shiitakes, stems removed and sliced into chunks

• 3 tablespoons fresh lemon juice

• 2 cups chopped kale, tough stems removed

• 1/4 cup hulled hemp seeds

• 2/3 cup chopped fresh cilantro

• 4 scallions, sliced

Directions

1. Preheat oven to 400 degrees F.

2. In a medium bowl, whisk together olive oil, miso, and curry paste. Combine tofu, potatoes, shiitakes, and squash in a large bowl with 2/3 cup of the miso-curry paste marinade. Use your hands to toss well, and then turn the vegetables onto a rimmed baking sheet and arrange in a single layer.

3. Roast 40-45 minutes, until everything is tender and browned. Toss once or twice along the way to prevent burning.

4. While that mixture is roasting, whisk the lemon juice into the remaining miso-curry paste marinade, and then stir in the kale until coated. (If using bok choy instead of kale, chop into smallish pieces and sauté for about 5 minutes before adding to the lemon juice curry mixture.)

5. Toss the roasted vegetables gently with the kale/bok choy, hemp seeds, and cilantro. Serve immediately.