Roasted Cauliflower and Tofu Curry
6
Points®
Total time: 1 hr 30 min • Prep: 20 min • Cook: 1 hr 10 min • Serves: 4 • Difficulty: Easy
This vibrant, Indian-inspired dish will please vegetarians and meat eaters alike. Pop some in your freezer for exotic 'fast-food.'
Ingredients
Extra firm tofu
1 pound(s), cut into 1-inch cubes
Olive oil
2 tsp(s)
Curry powder
2 tbsp(s), madras variety
Curry powder
1 tbsp(s), medium-hot
Cumin seeds
1 tsp(s)
Ground ginger
1 tsp(s)
Table salt
1 tsp(s)
Onion
1 large, sliced into 1/4-inch half moons
Uncooked cauliflower
1 head(s), medium, cut into 1 1/2-inch pieces
Cooked long grain brown rice
3 cup(s), kept hot
Instructions
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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