Name: Curry Cauliflower with Crispy Chile Tofu
Prep time: 5 minutes
Cook time: 25 minutes
Yield: 4 servings
Ingredients: For cauliflower:; 3 1/2 Tbsp. canola oil, divided; Juice from 2 limes, divided; 1 small yellow onion, diced; 1 (2-inch) piece fresh ginger, peeled and grated; 1 medium head cauliflower, cut into 1-inch florets; 1 (15 oz.) can garbanzo beans, drained and rinsed; 1 cup vegetable broth; 1/4 cup chopped fresh cilantro; For tofu:; 1 (14-ounce) package extra-firm tofu, cubed; 1/2 cup cornstarch; 2 to 3 Tbsp. canola oil

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Curry Cauliflower with Crispy Chile Tofu

Recipe by Savory Spice Test Kitchen

All-Purpose Cooking

Quick & Easy Meals

Healthy Cooking

30-Minute Meals

Cauliflower is perfect for curry. This cauliflower curry recipe features citrusy warmth from Tandoor Seasoning, and is paired perfectly with Aleppo-spiced crispy tofu. Serve up with rice and naan for a balanced at-home vegetarian curry experience.

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Serves 4 servings

Prep Time 5 minutes

Cooking Time 25 minutes

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Curry Cauliflower with Crispy Chile Tofu

Ingredients

For cauliflower: 3 1/2 Tbsp. canola oil, divided 2 1/2 Tbsp. Tandoori Seasoning Juice from 2 limes, divided 1 small yellow onion, diced

1 tsp. Minced Garlic

1 (2-inch) piece fresh ginger, peeled and grated

1 1/2 tsp. Mayan Sea Salt

1 medium head cauliflower, cut into 1-inch florets 1 (15 oz.) can garbanzo beans, drained and rinsed 1 cup vegetable broth 1/4 cup chopped fresh cilantro For tofu: 1 (14-ounce) package extra-firm tofu, cubed 1/2 cup cornstarch 2 to 3 Tbsp. canola oil

1 Tbsp. Crushed Aleppo Chiles

Mayan Sea Salt, to taste

Tandoori Masala Seasoning (Salt-Free)

Directions

Step 1 To braise the cauliflower: in a small bowl, combine 2 1/2 Tbsp. oil, Tandoori Seasoning, and juice from one lime to form a paste and set aside. In a large skillet with a lid, heat remaining 1 Tbsp. oil over medium heat. Add onion and cook about 5 min., stirring frequently, until onion is soft. Stir in Minced Garlic, ginger, Mayan Sea Salt, and reserved Tandoori paste and cook for another 2 min. Add cauliflower, beans, and broth. Cover skillet and cook until cauliflower is tender, about 15 min., stirring once or twice. Just before serving, sprinkle with cilantro and juice from second lime.

Step 2 To fry the tofu: while cauliflower cooks, pat tofu dry with a paper towel. In a medium bowl, toss tofu with cornstarch to coat. Heat oil in a large, nonstick skillet over medium-high heat; use enough oil to cover the bottom of the skillet. Use a slotted spoon to transfer tofu to the skillet, tapping off any excess cornstarch. Fry tofu (in batches if necessary to keep cubes in a single layer) until golden on all sides, about 10 min. total. Remove skillet from heat. Add Crushed Aleppo Chiles and toss to coat. Sprinkle with Mayan Sea Salt to taste and scatter tofu over cauliflower. Serve with rice and naan or pita bread.

Recipe Notes

This recipe is already vegetarian, vegan, and gluten-free. If you want to try a different protein, tempeh, shrimp, or chicken all work in place of tofu.