Creamy Cauliflower Tofu curry- vegan, gluten free.
The more plant-based lifestyle I explored, the more I noticed that cauliflower became a staple in my kitchen. I never realized that cauliflower is so versatile, especially in Indian cooking. Cauliflower does well in stir frys, gravy dishes, fritters, stews, quick steamed salads, baked items, and even smoothies. It is a nutrient dense vegetable which is heart healthy, anti inflammatory, and can prevent cancer.
Nutrients in cauliflower get destroyed with boiling in water or blanching in water, so always try to steam it or stir fry it. If you can use color cauliflowers, you are boosting your antioxidant intake even more. So, go ahead use this year round vegetable even more to improve your health.
This gravy dish is made purely with creamy cauliflower base, using a whole cauliflower and then loading it up with tofu for a hearty side dish. A balance of spices, texture along with good amount of fiber, protein, numerous phytonutrients, puts this dish in repeat mode in my kitchen. All it takes it about 30 min, and you will enjoy the cauliflower based tofu gravy with rice or bread.
Creamy Cauliflower Tofu curry
Equipment
- Immersion blender or normal blender
Ingredients
- 1 cauliflower- finely chopped/ or 5 cups riced cauliflower
- 1/4 cup sunflower seeds- optional but recommended soak for 30 min in water prior to cooking
- 1/2 cup chopped red onion
- 2 small tomatoes chopped
- 2 tsp ginger garlic paste
- 2 sprigs mint leaves
- 1 tsp oil
- 15 oz extra firm tofu cut into 1 inch cubes
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp black pepper powder
- 1.5 cups water
- 1/2 cup almond or soy milk
- salt to taste
- cilantro to garnish
Instructions
- Cut the tofu into one inch cubes. In a shallow pan, on medium heat, saute the tofu and keep them aside. If needed, use very minimal amount of oil, but you should be able to do it without oil. Let the outer surfaces get a slight golden color.
- In a deep heavy bottom pan, add oil on medium heat. Once hot, add the onion, mint leaves and ginger garlic paste. Wait for 3 min till you smell the fragrance.
- At this stage, add the soaked sunflower seeds, chopped tomatoes. Let them get little mushy in about 4-5 min. Then add the riced cauliflower. Mix well. Once you see the cauliflower getting slightly brown and soft, stir in about half cup water.
- Take a immersion blender and grind the contents in the pan into a smooth gravy. Or you can take the sautéed onion tomato cauliflower mixture into a blender jar and blend into a smooth paste. In that case, once you are done with blending, bring the paste back to the pan.
- You have your gravy base ready now. Add the spices, salt as listed above. Mix well.
- Add the slightly browned tofu pieces to the gravy.
- Add the plant based milk. Mix gently.
- Cover with lid and let it simmer for 10 -15 min.
- Garnish with cilantro and serve warm with rice or bread.