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1
Preheat the oven to 425 degrees F.
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2
Cut each block of tofu into 8 slices (about 1/2 inch thick) crosswise.
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3
Blot well between several layers of paper towel or a clean tea towel.
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4
Combine the ingredients for the marinade in a small mixing bowl and whisk together.
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5
Arrange the tofu in a single layer on a parchment-lined roasting pan.
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6
Spoon the marinade generously over the surface of the tofu.
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7
Roast for 15 minutes, or until the tofu begins to turn golden.
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8
Carefully flip the tofu with a spatula, and spoon more marinade over the surface (you will likely have a bit left over).
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9
Roast for 15 minutes longer, or until the tofu is firm and golden.
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10
Meanwhile, heat the oil in a small skillet.
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11
Add the carrots, garlic, and almonds, and saute over medium heat, stirring frequently, until both are golden.
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12
Stir in the curry powder and remove from the heat.
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13
When the tofu is done, transfer to a rectangular or oval serving platter or two, depending on their size, with the slices slightly overlapping one another.
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14
Sprinkle the carrot-almond mixture evenly over the surface, topped by the parsley.
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15
Serve at once, passing around the additional marinade.
