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Photo of Curried roasted cauliflower and tofu by WW

Curried roasted cauliflower and tofu

5
Points®
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
4
Difficulty
Easy
Make a quick-and-easy version of this recipe using baked tofu and leftover roasted cauliflower, or any favorite roasted vegetable you have on hand. Instead of following the recipe as written, warm the oil and spices on medium-high heat, add the onions, and saute until they're browned and softened. Lower heat to medium; add a pound of cubed, baked tofu and sauté until warmed through, about 5 minutes. Then add leftover roasted cauliflower. Toss to incorporate; lower heat to medium low, and warm through, about 8 minutes. Serve over rice.

Ingredients

Plain baked firm tofu

1 pound(s), prepared without fat/grease

Olive oil

2 tsp

Curry powder

2 Tbsp, madras variety

Ground cumin

1 tsp

Ground ginger

1 tsp

Table salt

1 tsp

Onion

1 large, halved and sliced 1/4 inch thick

Cauliflower

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

Cooked long grain brown rice

2 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. Heat oil in large nonstick skillet over medium-high heat. Add curry powder, cumin, ginger, and salt; swirl skillet to combine. Add onion and cook, stirring often, until onion is browned, 8−9 minutes.
  3. Combine cauliflower and tofu in large bowl. Pour onion mixture into bowl and spray with nonstick spray; stir to combine. Spread mixture onto baking sheet in even layer. Roast, stirring every 10 minutes, until cauliflower and tofu are golden brown, 25−35 minutes. Serve over rice.
  4. Serving size: 1¾ cups curry and ½ cup rice

Notes

Madras curry powder is a medium-hot variety, a little fierier than most curry powders sold in the United States. You can taste the vegetables before serving them and add a little more curry powder or a little cayenne if you’d like a spicier dish.

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