Curry Cauliflower with Crispy Chile Tofu Recipe
Active Prep: 5 min
Cook: 25 min
- 3 1/2 Tbsp. canola oil, divided
- 2 1/2 Tbsp. Tandoori Seasoning
- Juice from 2 limes, divided
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 (2-inch) piece fresh ginger, peeled and grated
- 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
- 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
- Kosher Salt, to taste
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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: 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.
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