Cauliflower and Tofu Curry Recipe
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Category
Mains
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Cusine
Indian
What do you need?
How to make?
Ingredients
3 tablespoons olive oil
1 large yellow onion, finely chopped
1 14-ounce package extra-firm tofu, drained, patted dry, and cut into 3/4-inch dice
1 heaping tablespoon hot curry or vindaloo curry paste
1 14.5-ounce can diced tomatoes
1 head cauliflower, cut into 3/4-inch florets
Cooked brown basmati rice, for serving
Directions
Heat the oil in a large frying pan over medium-high heat. Add the onion and sauté until tender, about 5 minutes. Add the tofu and sauté until warm, about 2 minutes. Add the curry paste and stir gently but thoroughly to coat the tofu well. Add the tomatoes and their juices, the cauliflower, and 1 cup water. Bring to a boil, cover, and reduce heat to medium-low. Simmer until cauliflower is almost tender, about 15 minutes. Remove cover and simmer briskly until sauce thickens, about 5 minutes more. Serve spooned over rice. Leftovers will keep well in the fridge for a few days.