Sweetness and warmth mix and mingle in this mostly sheet-pan dinner, with naturally sweet roasted carrots and red onions accented by the warm, earthy heat of curry powder-laced tofu and a garam masala-scented yogurt sauce. Crumbling extra-firm tofu into small pieces and tossing them with olive oil and potato starch before baking turns them into crunchy bite-sized nuggets, offering the perfect textural contrast to soft white rice, creamy yogurt sauce and tender carrots. Finishing with fresh green chiles adds another layer of heat, this one grassy and sharp. While this is utterly scrumptious as a rice bowl, the fillings are also delicious tucked into a warm pita.

News Source : https://www.oregonlive.com/nytcooking/2026/04/776973945-crispy-curried-tofu-and-carrots.html