CAULIFLOWER & TOFU CURRY
Cauliflower, garbanzo beans and tofu are subtle on their own, but together they make an awesome base for curry. We have this recipe weekly because one of us is always craving it. It's also a great dish if you're new to tofu. -Patrick McGilvray, Cincinnati, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, heat oil over medium-high heat. Add carrots and onion; cook and stir until onion is tender, 4-5 minutes. Stir in seasonings., Add cauliflower, tomatoes, tofu and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Stir in garbanzo beans, coconut milk and peas; return to a boil. Reduce heat to medium; cook, uncovered, stirring occasionally, until slightly thickened and cauliflower is tender, 5-7 minutes., Serve with rice. Sprinkle with cilantro.
Nutrition Facts : Calories 338 calories, Fat 21g fat (13g saturated fat), Cholesterol 0 cholesterol, Sodium 528mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 7g fiber), Protein 13g protein.
CAULIFLOWER & TOFU CASSEROLE
This recipe is delicious. I doubt you could fool a tofu-phobic as the pieces are visible, but it really is a nice recipe. The original recipe (found at http://www.soscuisine.com) doesn't call for cheese, but I've included it because it adds that extra touch.
Provided by Geniale Genie
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 205°C/400°F.
- Boil cauliflower boil 10-15 minutes until very tender. Drain well and set aside.
- Heat 1 tablespoon of oil in a large pan, over medium-high heat, until hot but not smoking. Add mushrooms and cook, stirring occasionally, until water from mushrooms has evaporated (approximately 3 minutes).
- Add Recipe #369266 and cook another 2 minutes, stirring. Add salt and pepper to taste and remove from fire. Set aside (but keep it warm).
- Heat remaining oil in another pan, over medium-high heat. Add onion and cook until transparent (approximately 3 minutes). Add tofu and cook another 2-3 minutes, stirring, until cubes are beginning to colour.
- Add tomatoes, tomato paste, Worcestershire sauce and broth. Add frozen peas and mushrooms. Pursue cooking another 4-5 minutes. Add salt and pepper to taste.
- Remover from fire and pour in a large baking dish.
- Heat butter and part of the milk in the microwave until very hot. Add to cauliflower and mash, until consistence is creamy. Add more milk if necessary. Add salt and pepper to taste.
- Cover tofu mixture with cauliflower puree, spreading evenly over top.
- Bake in the centre of the oven 25-30 minutes until top starts to brown.
- Remove from oven. Switch oven temperature to "broil" and add cheese over top of casserole. Return to oven. Watching carefully (this can go quickly), bake until cheese is bubbly and turning brown. Serve.
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