Curried Cauliflower with Crispy Chile Tofu Recipe
- 2 1/2 Tbsp. Tandoori Seasoning
- 3 1/2 Tbsp. canola oil, divided
- Juice of 2 limes, divided
- 1/2 yellow onion, diced
- 1 (2-inch) piece fresh ginger, peeled and grated
- 2 cloves garlic, minced
- 1 1/2 tsp. Kosher Salt
- 1 medium head cauliflower, cut into 1-inch florets
- 1 (15 oz.) can garbanzo beans, drained and rinsed
- 1 cup vegetable broth (or water)
- 1/4 cup chopped fresh cilantro
- 1 (14-ounce) package extra-firm tofu, cubed
- 1/2 cup cornstarch
- 2 to 3 Tbsp. canola oil
- 1 Tbsp. Crushed Aleppo Chiles
- salt to taste
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This recipe is featured in Spice Club, Savory’s spice of the month club. The 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: Whisk Tandoori Seasoning with 2 1/2 Tbsp. of the oil and the juice of one lime to form a paste. Heat remaining 1 Tbsp. oil over medium heat in a large skillet with a lid. Add onion and cook about 5 min., stirring frequently, until onion is soft. Stir in ginger, garlic, salt, and 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 the second lime. Serve topped with the crispy chile tofu.
For tofu: While cauliflower cooks, pat tofu cubes dry with paper towel. In a medium bowl, toss tofu cubes 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 cubes 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 Aleppo and toss to coat tofu. Sprinkle with salt to taste and scatter crispy tofu over the curried cauliflower. Serve with rice and naan or pita bread.
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