Creamy Cauliflower Tofu curry
A rich, warm, tofu curry with a cauliflower base, enveloped in flavorful spices, makes a perfect side.
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.
Notes
You can add few cashew nuts in place of sunflower seeds.