Lunch & Dinner

Curried Cauliflower & Tofu in Cilantro Jalepeño Sauce

I recently came across this recipe by Vegan Richa on Pinterest, and knew I wanted to try it.  My husband’s favorite Indian dish is Aloo Gobi, and this seemed to be a twist on that, so I gave it a try.  Glad I did! I really love this dish.  Although I might have made it a BIT too spicy for my liking;P  Tim, however, does just fine with the spice, so he did not mind.  I will definitely turn down the spice when I re-make this for myself in the future.  But if you like it spicy, by all means use a whole Jalapeño when creating the green sauce, otherwise cut it in half or scoop out the seeds.  The heat though did keep me warm this winter week while it dropped down to the 20’s!  It got up to 50F today though, which I am happy for!

I love simple recipes like this, because we are using only wholesome ingredients, ones you can find anywhere too at any grocery store.  Although I do recommend using certified organic corn starch and organic tofu because of the GMO factor, I don’t think they are safe to be consuming and I do not want to be supporting such practices when there are better means to helping the environment.  And if you love all things Indian, you could pair this dish with some simply steamed white rice or a delicious fresh baked Naan (not gluten free, but Tim knows how to make it from scratch and Wow it is SO GOOD).  I also love dosa’s, and I think this could go well within a dosa too.  Just some ideas!

I hope you enjoy:)

 

Curried Cauliflower & Tofu in Cilantro Jalepeño Sauce

Print Recipe
Serves: 4-6 Cooking Time: 1 Hour

Ingredients

  • Curried Cauliflower & Tofu:
  • 1 Large - Head Cauliflower
  • 1 14oz Package - Organic Extra Firm Tofu
  • 2 Tbsp - Coconut Oil
  • 1 Tbsp - Organic Corn Starch
  • 1 tsp - Turmeric
  • 1 tsp - Cumin Powder
  • 1 tsp - Coriander Powder
  • 1 tsp - Garam Masala
  • 1/2 tsp - Paprika
  • Dash of Cayenne Pepper and Sea Salt
  • -
  • Cilantro Jalapeño Sauce:
  • 1 Bunch - Cilantro
  • 1 Handful - Baby Spinach
  • 1 - Jalapeño (USE HALF if you don't want it too spicy!!)
  • 4 Cloves - Garlic
  • 1" - Ginger Root
  • 1 - Lemon, juiced
  • 2 Tbsp - Filtered Water
  • -
  • Putting it all together:
  • 1 Tbsp - Coconut Oil
  • 1/2 - Red Onion
  • 1 tsp - Cumin
  • 1 tsp - Garam Masala
  • 1 tsp - Turmeric
  • 1/2 tsp - Brown Sugar
  • 1/4 tsp - Ground Cloves
  • 1/2 Cup - Almond Milk
  • Dash Sea Salt

Instructions

1

Preheat the oven to 425F. Dice your cauliflower into little bite sized florets. Rinse and pat dry your tofu (be careful not to crack it when removing it from the package). Cube into 1cm-1in size cubes.

2

Toss everything into a large mixing bowl and add the remaining spices and oil. Mix together until evenly coated.

3

Oil down a large sheet of parchment paper over a baking tray, and line everything flat on top. Try to give everything some space to help cook them all around. Bake for 25 minutes. Remove when finished and set aside.

4

While that is baking, pour all of your Cilantro Jalapeño Sauce ingredients into a food processor and process until pulverized and liquidy (I got away with doing it in the Vitamix with a little bit of added water, no big deal it did not take away from taste). Set aside.

5

Chop your onions and them into a pan with coconut oil. Cook over medium-low flame for 10 minutes, or until they begin to turn translucent.

6

Add your spices and your Sauce. Stir and cook for a few minutes.

7

Add in your baked cauliflower, tofu, and milk. Stir and cook for another few minutes.

8

Turn off heat, garnish with chopped cilantro and enjoy with rice, naan, or a dosa!

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