Roasted Veg & Curry Loaded Baked Potato

The filling for these baked potatoes was inspired by a breakfast I got at a cafe here in Portland.
Potatoes get a bad rap, not because they are fatty and lack nutrients, but because of the way they are prepared: fried, covered in cheese or bacon, doused in cream etc etc.
Potatoes actually have more potassium than bananas, a quarter of a days worth of vitamin C and a good source of fiber (which seems to be the hot-button nutrient to overdose on these days).
Roasting them in the oven and filling them with plenty of vegetables, tofu and a light curry is a great way to get your veggies in and maybe even go back for seconds.

Baked russet potatoes filled with roasted broccoli, zucchini, creminis, garlic and tofu, smothered in a rich flavorful coconut curry sauce and garnished with creamy avocado, salty peanuts, sweet raisins, scallions and fresh basil.

Curry Loaded Baked Potatoes
serves 4
4 russet potatoes
12 oz extra firm tofu, drained, pressed and cut into medium cubes
1 small head broccoli, cut into florets
1 zucchini, medium dice
5 cremini mushrooms, sliced thin
3 garlic cloves, whole
2 tbl soy sauce
2 tbl olive oil
1 tsp black pepper
1/4 tsp sea salt
1/4 cup roasted, salted peanuts
1/4 cup raisins
1 avocado, small dice
2 scallions, sliced thin
6 basil leaves, chiffonade

Preheat the oven to 450.
Prick the potatoes all over with a fork and place directly on the oven shelf. Bake for 45 minutes or until fork tender.
Toss the tofu, broccoli, zucchini, mushrooms, garlic, soy sauce, olive oil, pepper and salt together on a baking sheet and spread in a single layer. Roast for 25 minutes at 450 until the vegetables and tofu have browned with crisp edges.
Cut the potato down the center to open but not fully through the bottom. Open up and fluff the potato on the inside. Top with roasted vegetables, curry sauce, peanuts, raisins, avocado, scallions and basil.

Coconut Curry
1 tsp extra virgin olive oil
3 garlic cloves, minced
1 tsp red pepper flakes
1 tsp freshly grated ginger
1 1/2 tbl curry powder
2 tbl soy sauce
1 tbl organic dark brown sugar
1/2 tsp salt
1-14 oz can coconut milk

Add the oil, garlic, red pepper flakes and ginger in a cold pot. Bring up to heat and toast for 2 minutes. Add the curry powder, soy sauce, brown sugar, salt and coconut milk and bring to a boil. Reduce to a gentle simmer and cook for 15 minutes until the curry has slightly thickened. Season to taste.

Red Coconut Curry with Tofu and Vegetables

Let's start off by saying, that I am the whitest-white girl around. For God's sake my maiden name is Smith. Is that enough proof!? But regardless, I'm pretty convinced that somewhere along the bloodline way way way back, there was an Asian grandma and her cooking skills have made their way into my soul. I need to embrace this ...and embrace I will! I was REALLY pleased how my recipe turned out the first time around, I wouldn't make any changes if made again.

Most vegetable curries prepare the vegetables by steaming or blanching, but why lose all that great flavor and nutrition to a big pot of water? I roasted all the vegetables in my curry dish with some additional spices so not only are all the flavors retained, but they are accentuated and have the slight roasted char that I love so much.

Crisp broccoli, cauliflower, colorful bell peppers and tender sweet potato, roasted until sweet and tossed in a thick red curry coconut sauce with tofu and fresh cilantro and basil.

Roasted Vegetables
1 cup broccoli florets
1 cup cauliflower florets
1/2 red bell pepper, large dice
1/2 orange bell pepper, large dice
1 large sweet potato, peeled, medium dice
2 tbl olive oil
2 tbl curry powder
1 tsp salt

Preheat the oven to 375.
On one large or two baking sheets, toss all of the vegetables with the oil, curry powder and salt.
Roast until the sweet potato is cooked all the way through and the rest of the vegetables are tender, tossing once in between. 30 minutes. Set aside and make curry sauce.

Red Coconut Curry with Tofu
3 tbl canola oil
1 yellow onion, halved and cut into 1/4" half moons
1-lb extra firm tofu, drained and pressed, large dice
1 tsp salt
1/2 tsp pepper
1 tsp fresh grated ginger
3 garlic cloves, minced
2 heaping tbl natural peanut butter
1-15oz can coconut milk
2 tbl ( 2 0z.) red curry paste
1 tbl palm sugar or organic brown sugar
3 tbl fresh chopped cilantro, divided
4 large basil leaves, chiffonade
lime wedges for garnish
1/2 red & orange bell pepper, very thinly sliced, raw for garnish
Brown or Jasmine rice (optional)

In a large soup pot or dutch oven, heat the oil and saute the onions until they start to soften, 5 minutes. Add the tofu and saute over medium-high heat with salt and pepper until they have a crisp, golden brown exterior.
** The pan I used to make this in did not have a nonstick bottom. Because of that, the tofu had a tendency to really stick and I lost a lot of that great crisp coating. If this happens to you, just use a little water (or even better, vegetable broth) to deglaze the pan and scrape up all those brown bits. You don't want to lose that great flavor. Whether it is on the tofu or in the sauce, the taste is still in your dish and that's all that counts!

Add the ginger and garlic and cook 3 minutes more until the ginger is fragrant. Add the peanut butter and coat, allowing the peanut butter to melt.
Add the coconut milk, palm sugar, curry paste and 2 tbl of fresh cilantro. Bring to a low simmer and cover, cooking for 15 minutes.
Add in the roasted vegetables and toss to combine and reheat the vegetables. Taste and adjust seasonings if necessary.
Garnish with the remaining 1 tbl of cilantro, basil, lime wedges and shaved bell peppers.