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Test Kitchen Approved

Curry Cauliflower with Crispy Chile Tofu

Recipe By Savory Spice Test Kitchen

Prep Time

5 Minutes

Cooking Time

25 Minutes

Recipe By Savory Spice Test Kitchen

This cauliflower and chickpea skillet is seasoned with warming Tandoori and topped with easy-to-make, crispy tofu tossed with mild Aleppo Chiles.

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.


For cauliflower:

3.5 Tbsp. canola oil, divided

Juice from 2 limes, divided

1 small yellow onion, diced

2 cloves garlic, minced

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

1.5 tsp. Kosher Salt

1 medium head cauliflower, cut into 1-inch florets

1 (15 oz.) can garbanzo beans, drained and rinsed

1 cups vegetable broth

0.25 cups chopped fresh cilantro

For tofu:

1 (14-ounce) package extra-firm tofu, cubed

0.5 cups cornstarch

2 to 3 Tbsp. canola oil

Kosher salt, to taste

Savory Spice ingredients in this recipe

  • Crushed Aleppo Peppers

    The Aleppo pepper, also known as a Halaby pepper, is named after the city in northern Syria famous for its chiles. Grown both in Syria and Turkey, ...

    View full details
  • Tandoori Seasoning

    We skillfully handcraft this curry-style blend from cumin, coriander, smoked sweet paprika, turmeric, garlic, Guajillo chiles, ginger, charnushka, ...

    View full details


For 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 garlic, ginger, Kosher 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.

For 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 Kosher Salt to taste and scatter tofu over cauliflower. Serve with rice and naan or pita bread.