Cauliflower Tofu Curry Recipes

CAULIFLOWER & TOFU CURRY

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add carrots and onion; cook and stir until onion is tender, 4-5 minutes. Stir in seasonings., Add cauliflower, tomatoes, tofu and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Stir in garbanzo beans, coconut milk and peas; return to a boil. Reduce heat to medium; cook, uncovered, stirring occasionally, until slightly thickened and cauliflower is tender, 5-7 minutes., Serve with rice. Sprinkle with cilantro.

CURRIED CAULIFLOWER TACOS WITH CRISPY TOFU & CURRY SAUCE

Steps:

• Preheat your oven to 400 degrees Fahrenheit. And line a medium rimmed baking sheet with parchment paper and another large rimmed baking sheet with foil. Set aside.
• Drain the tofu from water (at this point you can use a tofu press if you have one and skip the next step) cut the tofu into 1 inch bite sized cubes. Place the cubes on a few layers of paper towels or a clean, lint free kitchen towel, cover the top with more paper towels or the other end of the kitchen towel. Place a cutting board on top of the tofu and place 2 to 4 heavy jars or cans on top of the tofu. Allow the tofu to dry out while you prepare the other ingredients. If you have time to do this step 30 minutes in advance it is best for resulting in a crispier tofu, but okay doing at beginning of recipe.
• Heat your tea kettle or a small sauce pot with water, allow to come to a boil while you cut the onions. Once the water is up to a boil place the onions in a colander and into the sink. Pour the hot water over the onions (this helps the onions to soften a little and not be quite so strong in onion flavor). To a jar with a tight fitting lid add the, white vinegar, agave nectar or sugar, and salt. Seal the lid and shake until the sugar and salt disloves. Add the onions to the jar, fill with water just to cover and stick the onions in the fridge. Allow them to pickle while you continue cooking.
• Toss the drained tofu in bowl with olive oil and the gf soy sauce/tamari until the tofu is well coated. Add the corn starch/arrowroot powder and toss until well coated. Transfer to the medium baking sheet lined with parchment paper. Bake closest to the heat source for 25 to 30 minutes, flipping half way through. The tofu is done when it's nicely browned and slightly crispy.
• Place the cauliflwoer florrets onto the baking sheet lined with foil. Toss witht he oil, curry powder, and salt. Set aside.
• Once the tofu is flipped (at 10 to 15ish minutes) place the cauliflower in the oven. Bake for 10 to 15 minutes or until the cauliflower is tender and slightly charred.
• Make the sauce while everything is cooking. Place all of the ingredients EXCEPT THE WATER into a food processor. Process until everything is well mixed and the garlic, and ginger are pureed. Taste and adjust flavors as needed. Add 1 to 2 tablespoons of water in if needed - this will depend on how runny your tahini paste is to start out with. The sauce should be slightly thick but still very pour able. Transfer to a serving bowl or mason jar and set aside.
• Heat up the tortilla shells as instructed in on the package. Slice lime wedges, if using and pull of cilantro leaves. Set aside. Note: if everything is done cooking and you need to keep things warm while you continue to prepare turn the oven off and keep the cauliflower and tofu in the still warm oven until you're ready to serve.
• I like to place all of the ingredients into bowls with spoons/forks for people to create their own tacos as they eat that way things don't get soggy. I like to build my tacos like this: Tortilla, a little drizzle of sauce, tofu, cauliflower, another drizzle of sauce, pickled onions, and a few cilantro leaves, with maybe a little squeeze of lime. Devour!!!

CAULIFLOWER TOFU CURRY RECIPE

Steps:

• Wash the chickpeas well in water and keep them aside.
• Now, place a medium sized pan over medium heat and pour oil in it. Once the oil is hot enough, saute the chopped onions for 5 minutes till they appear translucent. In the same pan, add garam masala powder, salt, black pepper powder and stir well over low flame.
• Add water to the pan now along with chopped cauliflower, chickpeas, coconut milk, peas, tofu and bring to boil over medium flame for 2-3 minutes. Stir well and cover using a lid. Switch the flame to low and simmer for 10 minutes now or till the cauliflower is well cooked.
• Your cauliflower tofu curry is now ready. Garnish it with coriander leaves and serve hot.

TOFU ALOO GOBI (CAULIFLOWER AND POTATO CURRY)

Steps:

• 1. Heat the oil in a wide skillet or stir-fry pan. Add the garlic and sauté over medium-low heat until golden.
• 2. Add the potatoes and about 1 cup of water. Cover and bring to a simmer, then cook over medium heat for 5 minutes.
• 3. Add the cauliflower, sprinkle in the ginger, garam masala, cumin, turmeric, and mustard and continue to simmer gently for 5 minutes.
• 4. Stir in the tofu, tomatoes, and peas, and cook over medium-low heat for 10 minutes longer, stirring occasionally. Stir in the optional cilantro, season with salt, and serve.

VEGETARIAN TOFU CASHEW COCONUT CURRY

Steps:

• Add coconut oil to a large pot and place over medium high heat. Add in garlic, ginger, jalapeno, sweet potato, cauliflower, bell pepper, and carrots. Saute for 10 minutes, stirring frequently, until carrots start to soften.
• Next stir in curry powder, turmeric, cumin, cinnamon and salt.
• Add in coconut milk, tomato sauce, vegetarian broth and ground cashews. Stir until smooth.
• Gently add in tofu and stir. Simmer on low heat for 20 minutes or until sweet potatoes and carrots are fork tender. Serve immediately with cilantro.

TOFU, CAULIFLOWER & SWEET POTATO GREEN CURRY

Steps:

• Heat oil in a large flat-bottom wok or cast-iron skillet over medium-high heat. Pat tofu dry and add to the pan. Cook in a single layer, until browned on the bottom, about 4 minutes. Gently stir and continue cooking, stirring occasionally, until browned on all sides, about 4 minutes more. Transfer to a plate.
• Add curry paste to the pan and cook, stirring, for 1 minute. Stir in coconut milk and fish sauce and bring to a simmer. Add cauliflower, sweet potato and scallion whites. Reduce heat to maintain a simmer, cover and cook until the vegetables are tender, 12 to 14 minutes. Stir in the tofu and lime juice.
• Garnish with scallion greens and cilantro and serve with lime wedges, if desired.