Indian-Style Tofu & Cauliflower With Chutney
Ready In: 1 hr 30 mins
Serves: 6
Ingredients
- 1 (14 ounce) package firm water-packed tofu, drained
- 1 medium onion, cut into 6 wedges
- 2 tablespoons canola oil
- 1 teaspoon brown mustard seeds or 1 teaspoon yellow seeds
- 3⁄4 teaspoon cumin seeds or 3⁄4 teaspoon ground cumin
- 2 teaspoons curry powder
- 4 garlic cloves
- 1⁄2 inch piece fresh ginger, peeled and coarsely chopped
- 4 cups cauliflower florets (about 1 1/4 pounds)
- 1⁄4 cup water
- 1 teaspoon salt (optional)
- 1 (14 1/2ounce) can diced tomatoes, undrained
- 4 1⁄2 cups hot cooked basmati rice
- 1⁄4 cup plain fat-free yogurt
- 1⁄4 cup chopped fresh cilantro or 1⁄4 cup parsley
- harissa, to serve
Directions
- Place tofu on several layers of paper towels.
- Cover tofu with several more layers of paper towels; top with a cast-iron or other heavy skillet.
- Let stand 30 minutes.
- Discard paper towels.
- Cut tofu into 1/2-inch cubes, then roast for 20 minutes.
- Place onion in a food processor; pulse until finely chopped.
- Heat a large skillet over medium heat.
- Add oil to pan; swirl to coat.
- Add mustard seeds and cumin; cook 10 seconds or until mustard seeds begin to pop.
- Add onion and curry powder; cook 10 minutes, stirring frequently.
- Increase heat to medium-high; cook 2 minutes or until onion is golden, stirring constantly.
- Place garlic and ginger in food processor; process until a smooth paste forms.
- Stir garlic mixture into onion mixture; sauté 1 minute, stirring constantly.
- Stir in tofu, cauliflower, 1/4 cup water, salt, and tomatoes; bring to a simmer.
- Cover, reduce heat to medium-low, and cook 15 minutes.
- Uncover, increase heat to medium, and simmer 10 minutes or until cauliflower is tender.
- Spoon 3/4 cup rice onto each of 6 plates; top each serving with 1 cup tofu mixture.
- Spoon 2 teaspoons yogurt over each serving; sprinkle with cilantro.
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