Cauliflower Curry1 Tbs canola oil
1 large onion, chopped
2 8 oz packages savory baked tofu
curry powder
1 head cauliflower, cut into florets, steamed
coconut milk, about half a can
diced tomatoes, one small can
Heat the canola oil over medium heat (6/10). Add chopped onion.
Cook until fragrant. Add curry powder - I generally sprinkle it
lightly over the top - and stir until even more fragrant and colorful.
Add diced tofu, stir so that the curry powder is equally mixed in.
Don't cook so hot that the onions brown, but get everything hot
enough that if you stopped you could eat the mixture right there.
Add steamed cauliflower, stir until everything is coated with the curried
onion. Adjust the seasonings so that the color is right.
Add the coconut milk and diced tomatoes. If you are using canned
tomatoes, consider reserving some of the liquid so that the curry
is not too soupy. Stir, bring to heat at 6/10, then reduce the heat
to 3/10 and cook until the color is right. (At the start, you will
have a pinkish tone because the tomatoes are raw; you are aiming for
a more curry color, which will happen when the tomatoes are cooked
through).
With the right amount of liquid, this can be served over rice or with
rice on the side to sop it up.
Serves as many people as you make it for; I allow 4 oz of tofu per
family member.
NotesIt could probably have peas added to it.
Freeze the other half a can of coconut milk for the next time you
do this recipe.
Even better the next day if there's any left.
We like the Panda brand savory baked tofu from Michigan Soy Products in Royal Oak, MI, available in Ann Arbor at the People's Food Coop.
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