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Test Kitchen Approved

Curry Cauliflower with Crispy Chile Tofu

Recipe By Savory Spice Test Kitchen


4 servings

Prep Time

5 Minutes

Cooking Time

25 Minutes

Recipe By Savory Spice Test Kitchen

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.

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 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

1/4 cup chopped fresh cilantro

For tofu:

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

1/2 cup cornstarch

2 to 3 Tbsp. canola oil

Savory Spice ingredients in this recipe


Step 1: Braise 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: Fry 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.