Best Cauliflower Tofu Curry Recipes

TOFU ALOO GOBI (CAULIFLOWER AND POTATO CURRY)

Tofu Aloo Gobi (Cauliflower and Potato Curry) image

Provided by Nava Atlas

Categories Potato Sauté Low Fat Vegetarian Low Cal Dinner Tofu Cauliflower Healthy Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield 6 Servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 garlic cloves, minced
2 large potatoes, peeled and diced
1 medium head cauliflower, cut into small florets
2 teaspoons grated fresh or jarred ginger
1 teaspoon garam masala or good-quality curry powder, or more to taste.
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon dry mustard
8 ounces firm or extra-firm tofu, sliced, blotted dry, and cut into small dice
2 medium or 3 plum tomatoes, diced
1/2 cup frozen green peas
1/4 cup minced fresh cilantro, optional
Salt to taste

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.

CAULIFLOWER & TOFU CURRY

Cauliflower & Tofu Curry image

Cauliflower, garbanzo beans and tofu are subtle on their own, but together they make an awesome base for curry. We have this recipe weekly because one of us is always craving it. It's also a great dish if you're new to tofu. -Patrick McGilvray, Cincinnati, Ohio

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
2 medium carrots, sliced
1 medium onion, chopped
3 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 small head cauliflower, broken into florets (about 3 cups)
1 can (14-1/2 ounces) fire-roasted crushed tomatoes
1 package (14 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
1 cup vegetable broth
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (13.66 ounces) coconut milk
1 cup frozen peas
Hot cooked rice
Chopped fresh cilantro

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.

Nutrition Facts : Calories 338 calories, Fat 21g fat (13g saturated fat), Cholesterol 0 cholesterol, Sodium 528mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 7g fiber), Protein 13g protein.