Tofu Aloo Gobi (Cauliflower and Potato Curry) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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We've rarely gone out for Indian food without including aloo gobi among our selections. It's a vegetarian/vegan standard. This rendition comes together quickly, and the tofu mimics paneer, the bland, soft cheese found in some Indian dairy dishes. Ingredients:
2 tablespoons olive oil |
2 garlic cloves, minced |
2 large potatoes, peeled and diced |
1 medium head cauliflower, cut into small florets |
2 teaspoons grated fresh or jarred ginger |
1 teaspoon garam masala or good-quality curry powder, or more to taste. |
1/2 teaspoon ground cumin |
1/2 teaspoon turmeric |
1/2 teaspoon dry mustard |
8 ounces firm or extra-firm tofu, sliced, blotted dry, and cut into small dice |
2 medium or 3 plum tomatoes, diced |
1/2 cup frozen green peas |
1/4 cup minced fresh cilantro, optional |
salt to taste |
Directions:
1. 1. Heat the oil in a wide skillet or stir-fry pan. Add the garlic and sauté over medium-low heat until golden.
2. 2. Add the potatoes and about 1 cup of water. Cover and bring to a simmer, then cook over medium heat for 5 minutes.
3. 3. Add the cauliflower, sprinkle in the ginger, garam masala, cumin, turmeric, and mustard and continue to simmer gently for 5 minutes.
4. 4. Stir in the tofu, tomatoes, and peas, and cook over medium-low heat for 10 minutes longer, stirring occasionally. Stir in the optional cilantro, season with salt, and serve.
5. 177 Calories, 8 g Total fat, 10 g Protein, 20 g Carbohydrates, 5 g Fiber, 50 mg Sodium Nutritional analysis provided by Vegan Express
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