Cauliflower and Tofu Curry

This easy and delicious Indian-inspired curry is satisfying winter comfort food that just happens to be vegan. It is adapted from Weeknight Fresh & Fast by Kristine Kidd, who recommends serving purchased chutney alongside and fruit sorbet for dessert.

Cauliflower and Tofu Curry

The recipe box is closed. Read about why and how to export your data »

About This Recipe

Yield:4
Active time:30 minutes
Total time:50 minutes
This recipe appears in: The Crisper Whisperer: Two Smart, Gorgeous Cookbooks for Vegetable Lovers

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

Procedures

  1. 1

    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.

  2. 2

    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.

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: