Cauliflower and Tofu Curry

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

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.


  • 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


  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.

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