Photo of Roasted cauliflower and tofu curry by WW

Roasted cauliflower and tofu curry

Total Time
55 min
20 min
35 min
This vibrant, Indian-inspired dish will please vegetarians and meat eaters alike. It couldn't be any easier to make, and most of the cook time is hands-off while the veggies roast. First, sliced onions are cooked with curry powder, ground cumin, and ground ginger until they're beautifully browned. The cauliflower, tofu, and onion mixture are tossed together and then roasted in the oven until everything smells nice and fragrant and the tofu is golden brown. Serve the veg over some cooked brown rice, and this delicious entrée is ready to go. Pop some in your freezer so you can have it at the ready for whenever a craving for this hearty dish hits.


Extra firm tofu

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

Olive oil

2 tsp

Curry powder

2 Tbsp, madras variety

Ground cumin

1 tsp

Ground ginger

1 tsp

Table salt

1 tsp


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


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

Cooked long grain brown rice

3 cup(s), kept hot

Cooking spray

1 spray(s)


  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 fragrant, about 25 to 35 minutes. Serve over rice. Yields about 1 3/4 cups of curry and 3/4 cup of rice per serving.