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All sorts of flavors and textures in this bowl filled with season tofu, caramelized onions, roasted sweet potato and broccoli and topped with pineapple

Vegetarian Thai Curry Bowl

Michele Pesula Kuegler
A warm & filling meal that's healthy as well
Print Recipe Pin Recipe
Prep Time 6 hours
Cook Time 25 minutes
Total Time 6 hours 30 minutes
Course Main Course
Servings 4

Ingredients
  

  • 1-1/2 tablespoons rice vinegar
  • 1/4 cup soy sauce
  • 1/4 cup red curry paste
  • 1/4 cup water
  • 1 14-ounce package extra firm tofu pressed to remove moisture
  • 2 sweet potatoes peeled
  • 1 teaspoon curry powder
  • Salt & pepper
  • 1 cup sliced sweet onion
  • 4 cups broccoli florets
  • 2 cups diced pineapple
  • 1/3 cup plain yogurt
  • 1 tablespoon hot sauce

Instructions
 

  • Combine vinegar, soy sauce, curry paste, and water, stirring well.
  • Cut tofu into slices, and transfer to a bowl.
  • Top with sauce, and allow to marinate for at least 6 hours.
  • Preheat oven to 400.
  • Cut sweet potatoes into 3/4” dice.
  • Spray rimmed baking sheet with nonstick cooking spray.
  • Place diced sweet potato on tray, top with 1/2 tablespoon olive oil, and toss to coat.
  • Sprinkle curry powder over sweet potatoes, and season with salt and pepper, if desired.
  • Bake for 10 minutes.
  • Bring a pot of salted water to a boil.
  • Toss onion with 1 teaspoon olive oil.
  • Remove tray from oven, add onions, and bake for another 10 minutes.
  • Heat a frying pan over medium heat.
  • Place broccoli florets in boiling water, and cook for 2-3 minutes or until just fork tender.
  • Place marinated tofu slabs in frying pan, cooking for 2-3 minutes per side.
  • To serve: Make 4 quadrants in a bowl for sweet potatoes, onions, broccoli, and tofu. Top with diced pineapple.
  • Combine yogurt and hot sauce,
  • Top individual bowls as desired when serving.
Keyword healthy bowl, vegetarian