| Roasted Cauliflower/Tofu Curry Recipe |
Prep time: 25 Mins
Cook time: 20 Mins
Yields: 3-4 Servings
Two of the "not much liked food" comes together in this curry, but you can be assured that this will become your next favorite side dish. Cauliflower and tofu is roasted in the oven with mild seasoning of Indian spices transforming a simple curry into an exotic dish.
Ingredients
- Extra Firm Tofu (I Used Low Fat), Cut Into Big Cubes 350 Gm Pack
- Medium Size Cauliflower Cut Into 1 1/2 Inch Pieces
- Olive Oil 2 Teaspoons
- Curry Powder 2 Tablespoons Or As Per Taste
- Ground Cumin 1 Teaspoon
- Salt 1 Teaspoon Or As Per Taste
- Thinly Sliced Lengthwise Large Size Onion 1
- Non Stick Cooking Spray As Needed
Instructions
- Preheat oven to 450F for 15 minutes.
- While the oven is preheating:
- prep the tofu. Cut the block of tube into half horizontally. Wrap each piece of tofu with several paper towels and place some weight on it (canned chickpeas etc) to remove the excess water. Leave it wrapped for at least 10 minutes. Then cut the tofu into big cubes and
- prep the cauliflower. Wash it and cut it into 1 1/2 inch pieces.
- On medium-high heat warm a nonstick skillet. Add the 2 teaspoons of olive oil, spices and salt; swirl skillet to combine. Add onions and cooking, stirring often, until onions are wilted and browned, about 8 to 9 minutes.
- Spray a big baking sheet with nonstick cooking spray. To that add the cleaned cauliflower, pressed tofu and the spiced onion mixture. Mix it with a wooden spoon to coat thoroughly. Spread mixture on the sheet in an even layer.
- Roast it about 25-35 minutes, stirring 3 times, until cauliflower and tofu are golden brown. If you like it lightly charred, set the oven at broil and leave it for extra 3-5 minutes.
- Serve over cooked brown rice or with rotis, naans (Indian flat breads). Or fill it in a pita bread.
My Notes:
- We had this curry over brown rice just like it was mentioned in the original recipe. I made a small variation while serving it for my son. I cooked whole wheat penne pasta according to the directions in the package. Drain the cooked pasta reserving some of the pasta cooked water and set aside. In a serving bowl toss together the pasta, the roasted cauliflower tofu curry and some of the reserved water so that the pasta is coated with the spice from the curry. Let the pasta soak in the curry for at least an hour or two before serving. My son loved his special lunch very much.
Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/roasted-cauliflower-and-tofu-curry/