Roasted cauliflower and tofu curry

Roasted cauliflower and tofu curry

Ingredients

serves 2
  • •100g rice
  • •¼ large cauliflower, chopped into florets
  • •2½ tbsp olive oil
  • •200g firm tofu, cubed
  • •½ onion, finely chopped
  • •1 garlic clove, minced
  • •1 tsp fresh ginger, minced
  • •1 tsp turmeric
  • •1 tsp cumin
  • •½ tsp ground coriander
  • •¼ tsp chilli flakes
  • •¼ tsp sea salt, to taste
  • •1 tbsp tomato paste
  • •250ml vegetable stock
  • •80g spinach
  • •10g fresh coriander, finely chopped
  • •Juice of 1 lime
  • •100g silken tofu cream (see recipe)

Directions

Cooking mode
  1. 1. Preheat the oven to 200°C. Prepare a baking tray. Add the cauliflower, drizzle with 1 tbsp olive oil and roast for 20 minutes until golden and slightly crisp.
  2. 2. Cook the rice.
  3. 3. In a large pan, heat ½ tbsp olive oil over medium heat. Add the tofu and cook for 8–10 minutes, turning to brown on all sides. Set aside.
  4. 4. In the same pan, heat 1 tbsp olive oil over medium heat. Add the onion and cook for 5 minutes, until softened. Stir in the garlic and ginger and cook for 2 minutes.
  5. 5. Stir in the turmeric, cumin, ground coriander, chilli flakes and salt. Cook for 1 minute, then add the tomato paste and cook for another minute. Pour in the vegetable stock and stir.
  6. 6. Add the roasted cauliflower and tofu. Simmer for 5 minutes to allow the flavours to combine.
  7. 7. Make the silken tofu cream.
  8. 8. Add the spinach and stir through until wilted. Remove from the heat and stir in the lime juice, tofu cream and coriander.
  9. 9. Serve with the rice.
Baker Beanie Author

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