How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for End-Of-Summer Vegetables Roasted Thai-Style With Tofu?

You need 19 ingredients. The key ingredients include: For the peanut sauce:, one 13.5 ounce can coconut milk, 1/2 cup natural peanut butter, 1 tablespoon Thai-style red curry paste (I use a locally-made variety that is really good, but most well stocked markets have some.), and more.

Is End-Of-Summer Vegetables Roasted Thai-Style With Tofu suitable as vegetarian?

Yes, End-Of-Summer Vegetables Roasted Thai-Style With Tofu falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover End-Of-Summer Vegetables Roasted Thai-Style With Tofu?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

End-Of-Summer Vegetables Roasted Thai-Style With To

Name: End-Of-Summer Vegetables Roasted Thai-Style With Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the peanut sauce:; one 13.5 ounce can coconut milk; 1/2 cup natural peanut butter; 1 tablespoon Thai-style red curry paste (I use a locally-made variety that is really good, but most well stocked markets have some.); 2 teaspoons palm (coconut) sugar (or granulated sugar); 1 tablespoon fish sauce; 2 tablespoons water; For the roasted vegetables and tofu:; 1 block firm tofu, pressed, cut into pieces, fry or baked. You can even pan sear them in a bit of cooking oil.; 4 baby eggplants, sliced lengthwise; 3 small zucchini, sliced lengthwise; 1 red bell pepper, seeded and chopped into large pieces; 1 small cabbage or half a larger one, cut into eighths; 1 medium onion, sliced into half-moons; 2 tablespoons cooking oil; 1 teaspoon salt; 1 pinch dried red pepper flakes; 2 sprigs Thai basil; 1 tablespoon chopped cilantro, for garnish

Try this homemade End-Of-Summer Vegetables Roasted Thai-Style With Tofu recipe the whole family will love. Made with peanut sauce, coconut milk, natural…

This End-Of-Summer Vegetables Roasted Thai-Style With Tofu relies on simple, everyday ingredients such as for the peanut sauce:, natural peanut butter, fish sauce and water. It comes together quickly and makes 4 servings, at about 531 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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End-Of-Summer Vegetables Roasted Thai-Style With Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

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