Bollywood Tofu

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Recipe Source: 
Monica, Think Outside The Block Finalist
Recipe Rating: 
4.25
Ingredients: 
  • 1 can chick peas, drained and rinsed
  • 1 pkg of Nasoya Extra Firm Tofu, drained and pressed
  • 1 med head of cauliflower florets 
  • 2 Tbsp curry powder, divided
  • 1 tsp cumin
  • 1 tsp turmeric (for color, optional)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced or grated
  • 2 in. piece of ginger, grated
  • 3 Tbsp canola oil 
  • 3/4 cup chicken/veg broth (or equivalent in water)
  • Salt and pepper, to taste
  • 1 cup chopped peanuts or cashews (optional)
  • 2 tsp chopped cilantro (optional)
  • 1 lime (optional)
Preparation Method: 
  1. Drain tofu and press in between 2 paper towels for 30 mins or longer, changing towels as needed.
  2. Season drained tofu with salt, pepper and about 1/2 t of the curry powder and set aside. 
  3. Over med heat, heat oil and sweat the onion with salt about 5 mins. 
  4. Add garlic, ginger, curry, turmeric, cumin and and cook 1-2 mins longer. 
  5. Add cauliflower and broth (or water), cover with tight lid and cook about 10 mins. 
  6. Add chick peas and tofu, stir and cover again for another 5-10 mins until cauliflower is "al dente".
  7. Serve over your choice of rice and top with nuts, cilantro and wedge of lime.

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