Photo of Roasted Cauliflower and Tofu Curry by WW

Roasted Cauliflower and Tofu Curry

SmartPoints® value per serving
Total Time
1 hr 30 min
20 min
1 hr 10 min
This vibrant, Indian-inspired dish will please vegetarians and meat eaters alike. Pop some in your freezer for exotic 'fast-food.'


extra firm tofu

1 pound(s), cut into 1-inch cubes

olive oil

2 tsp

curry powder

2 Tbsp, madras variety

curry powder

1 Tbsp, medium-hot

cumin seeds

1 tsp

ground ginger

1 tsp

table salt

1 tsp

uncooked onion(s)

1 large, sliced into 1/4-inch half moons

uncooked cauliflower

1 head(s), medium, cut into 1 1/2-inch pieces

long grain cooked brown rice

3 cup(s), kept hot


  1. Preheat oven to 450°F. Gently press tofu between several layers of paper towels to remove excess water; set aside.
  2. Warm a large nonstick skillet over medium-high heat. Add oil, spices and salt; swirl skillet to combine. Add onions and cook, stirring often, until onions are very wilted and browned, about 8 to 9 minutes.
  3. Combine cauliflower and tofu in a large bowl. Pour onion mixture into bowl and coat with cooking spray; mix with a spoon to thoroughly coat. Spread mixture onto a baking sheet in an even layer. Roast, stirring 3 times, until cauliflower and tofu are golden brown and smell very toasty, about 1 hour. Serve over rice. Yields about 1 3/4 cups of curry and 3/4 cup of rice per serving.

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