Calum Harris shares his recipe for a creamy roasted tomato tofu curry, perfect for those looking for exciting and indulgent vegan dinners during Veganuary. The dish combines tender roasted tomatoes, spiced coconut milk, and crispy tofu chunks for a rich and protein-packed meal that is easy to make, taking just 40 minutes from start to finish. To prepare the dish, roast tomatoes, onion, garlic, and ginger with curry powder and spices, then toss crispy tofu in cornflour before adding them to a creamy sauce made with coconut milk and miso paste.

The roasted vegetables and tofu are mixed into the sauce, then garnished with coriander, lime juice, and chili oil for extra flavor. The dish can be served with rice or naan to make it more filling, and optional roasted cauliflower florets can also be added for variety. This recipe is from Calum Harris' cookbook Proper Healthy: 80 Plant-Based Recipes with a Boost, offering a range of vegan dishes that are both delicious and nutritious.