Photo of Roasted Cauliflower and Tofu Curry by WW

Roasted Cauliflower and Tofu Curry

Points® value
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(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)


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


  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.