Weeknight Tofu Cauliflower Curry (One-pot)
Servings: 4 people
Equipment
- ½ head cauliflower roasted
- 1 block firm tofu frozen, defrosted and cut into cubes
- 1 can light or reduced fat coconut milk
- 1 can fire roasted tomatoes some of juice removed
- 1/2 red onion
- 1 tbsp garlic paste Approx 2 cloves
- 1 tbsp grated ginger
- 2 thai green chilies optional
Ingredients
- ½ large head cauliflower roasted
- 1 block firm tofu frozen, defrosted and cut into cubes
- ½ large red onion diced
- 2-3 thai green chilies to taste
- 1 16 oz can fire roasted tomatoes
- 1 16 oz can light coconut milk
- 3-5 curry leaves
Spices
- ½ tsp turmeric powder
- ½ tsp kashmiri red chili powder or cayenne
- 1 tsp panch phoron
- salt to taste
- ¼ cup chopped cilantro for garnish
Instructions
Prep
- Cut frozen/defrosted tofu into cubes
- Roast cauliflower for 20 minutes at 400°
Prepare the curry
- Bring a few tablespoons of a neutral oil to heat in a large pot or saucepan
- Add onions and saute until translucent
- Add ginger, garlic and green chillies and stir.
- Once the garlic starts to get a bit of color, but before it browns, add spices: turmeric, kashmiri red chili, panch phoron and stir.
- Add fire roasted tomatoes to "deglaze" the pan
- Add 1 can of light coconut milk and salt to taste.
- Add curry leaves and simmer on med-low for 5 minutes until it becomes fragrant.
- Add tofu and allow the curry to simmer and for the tofu to absorb the flavor. Taste and season for salt.
- Add the cooked cauliflower, adjust water if desired.
- Garnish with cilantro
- Serve with rice or roti.
Notes
- If you don't have frozen, defrosted tofu, firm pressed tofu will be fine.