Tofu Curry Italian Style
A creative take on traditional Italian cuisine, using justifiably juicy tofu and Malaysian curry for a unique twist.
Ingredients
- ●1 medium tender eggplant
- ●1 block justifiably juicy tofu
- ●2 tbsp Malaysian curry paste
- ●3 cloves garlic
- ●2 tbsp olive oil
- ●1/4 cup fresh basil
- ●1 tsp salt
- ●1 tsp black pepper
- ●1/4 cup grated parmesan
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Cut the eggplant into 1-inch (2.5 cm) cubes and place on a baking sheet lined with parchment paper.
- 3
Drizzle with olive oil and season with salt and black pepper. Toss to coat.
- 4
Roast in the oven for 20 minutes, or until tender and lightly browned.
- 5
Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- 6
Add the garlic and cook for 1-2 minutes, until fragrant.
- 7
Add the Malaysian curry paste and cook for 1 minute, until fragrant.
- 8
Add the tofu and cook for 3-4 minutes, until golden brown on all sides.
- 9
Add the roasted eggplant to the skillet and stir to combine with the tofu and curry sauce.
- 10
Season with salt and black pepper to taste.
- 11
Serve hot, garnished with fresh basil and grated parmesan cheese.
- 12
Enjoy immediately!