Tofu Curry & Roasted Vegetables

Tofu Curry & Roasted Vegetables

What you need:
1 block of extra firm tofu, pressed & dried, cut into 1 inch cubes (15 ounces), 2 tsp neutral oil, 2 tsp curry powder, s/p, 1 pint of cherry tomatoes, some halved & some left whole, 2 ears of corn shucked & halved (sub 1 1/2 cups defrosted frozen corn), neutral oil, 1 small onion quartered & sliced thin, 2 garlic cloves sliced thin, 1 tbl fresh ginger grated, 1 tbl red curry paste, 1 1/2 tsp cumin, 1/2 tsp turmeric powder, 1/2 tsp crushed red pepper, 1 cup coconut milk, 1 1/2 cup veggie broth, 1/2 cup fresh herbs, juice from one lime

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