Indian-Style Tofu & Cauliflower With Chutney |
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Prep Time: 52 Minutes Cook Time: 38 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is a variation on the Indian dish aloo gobi, with tofu standing in for traditional potatoes. Cooking Light Magazine, April 2010. Ingredients:
1 (14 ounce) package firm water-packed tofu, drained |
1 medium onion, cut into 6 wedges |
2 tablespoons canola oil |
1 teaspoon brown mustard seeds or 1 teaspoon yellow seeds |
3/4 teaspoon cumin seeds or 3/4 teaspoon ground cumin |
2 teaspoons curry powder |
4 garlic cloves |
1/2 inch piece fresh ginger, peeled and coarsely chopped |
4 cups cauliflower florets (about 1 1/4 pounds) |
1/4 cup water |
1 teaspoon salt (optional) |
1 (14 1/2 ounce) can diced tomatoes, undrained |
4 1/2 cups hot cooked basmati rice |
1/4 cup plain fat-free yogurt |
1/4 cup chopped fresh cilantro or 1/4 cup parsley |
harissa, to serve |
Directions:
1. Place tofu on several layers of paper towels.
2. Cover tofu with several more layers of paper towels; top with a cast-iron or other heavy skillet.
3. Let stand 30 minutes.
4. Discard paper towels.
5. Cut tofu into 1/2-inch cubes, then roast for 20 minutes.
6. Place onion in a food processor; pulse until finely chopped.
7. Heat a large skillet over medium heat.
8. Add oil to pan; swirl to coat.
9. Add mustard seeds and cumin; cook 10 seconds or until mustard seeds begin to pop.
10. Add onion and curry powder; cook 10 minutes, stirring frequently.
11. Increase heat to medium-high; cook 2 minutes or until onion is golden, stirring constantly.
12. Place garlic and ginger in food processor; process until a smooth paste forms.
13. Stir garlic mixture into onion mixture; sauté 1 minute, stirring constantly.
14. Stir in tofu, cauliflower, 1/4 cup water, salt, and tomatoes; bring to a simmer.
15. Cover, reduce heat to medium-low, and cook 15 minutes.
16. Uncover, increase heat to medium, and simmer 10 minutes or until cauliflower is tender.
17. Spoon 3/4 cup rice onto each of 6 plates; top each serving with 1 cup tofu mixture.
18. Spoon 2 teaspoons yogurt over each serving; sprinkle with cilantro.
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