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Indian-Style Tofu & Cauliflower With Chutney

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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.”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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