Tofu Cauliflower Curry
Tofu cauliflower curry is a quick and easy Indian-inspired meal. This vegan, gluten-free dish is full of both flavor and nutrients, and it's weeknight-friendly, too.
Servings: 4
Ingredients
- 2 tablespoons safflower oil
- 1 large yellow onion finely chopped
- 1 14- ounce 400-gram package extra-firm tofu, drained, patted dry, and cut into 3/4-inch dice
- ¼ cup (70 grams) curry paste
- 1 cup (240 ml) water
- 1 14.5- ounce 412-gram can diced tomatoes
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 medium head cauliflower about 1 1/2 pounds/680 grams, cut into small florets
Instructions
- In a large frying pan with a lid (which you'll use later), warm the oil over medium-high heat until it shimmers.
- Add the onion and cook, stirring occasionally, until tender and lightly browned, about 5 minutes.
- Add the tofu, toss gently to coat with the oil, and cook until lightly browned in a few spots, about 2 minutes.
- Add the curry paste and stir gently but thoroughly to coat the tofu well.
- Add the water, tomatoes and their juices, and the cauliflower.
- Bring to a boil, cover, and reduce heat to maintain a simmer. Cook until cauliflower is tender, about 20 minutes depending on the size of the florets.
- Remove cover. If there's still a lot of liquid, simmer briskly until sauce thickens.
Notes
- You can use any variety of Indian-style curry paste that you like. Over the years I've made this dish with tikka masala, vindaloo, and madras curry pastes, and it's always delicious.
- I like to serve this curry spooned over brown basmati rice.
- You can make this dish in advance if you like, and reheat on the stovetop or in the microwave before serving. The flavors will only improve as it sits.
- Leftovers will keep well in an airtight container in the fridge for a week.
- Adapted from Weeknight Fresh and Fast by Kristine Kidd.
Nutrition
Calories: 267kcal | Carbohydrates: 18.9g | Protein: 13.5g | Fat: 16.1g | Fiber: 6.7g