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Cauliflower Masala with Tofu

Photo: Romulo Yanes

Prep time 25 mins
Cook time 15 mins
Yield

Serves: 4

Try an Indian-inspired meatless dish for dinner tonight. We suggest serving with lime wedges and warm naan.

Ingredients

  • 1/2 cup coconut milk
  • 1/2 teaspoon garam masala
  • 6 teaspoons coconut oil
  • 1 pound cauliflower florets
  • 1 medium onion, thinly sliced
  • 2 tablespoons minced fresh ginger
  • 5 cloves garlic, minced (about 2 Tbsp.)
  • 1 large jalapeño seeded and minced
  • 2 teaspoons ground coriander
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 3/4 teaspoon kosher salt
  • 1 7- or 8-oz. package prebaked tofu, cut into bite-size cubes
  • 1 cup frozen peas, thawed
  • 1/3 cup chopped cilantro
  • Lime wedges, for serving
  • Naan, optional

Nutrition Information

  • calories 313
  • fat 19 g
  • satfat 13 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 18 g
  • carbohydrate 19 g
  • fiber 6 g
  • cholesterol 0.0 mg
  • iron 4 mg
  • sodium 678 mg
  • calcium 97 mg

How to Make It

  1. In a small bowl, combine coconut milk and garam masala.

  2. In a 12-inch nonstick skillet, heat 2 tsp. oil over medium-high heat until very hot; swirl to coat skillet. Add half of cauliflower and half of onion; cook, undisturbed, for 1 minute, then stir-fry for 1 minute. Transfer to a plate. Add another 2 tsp. oil; repeat with remaining cauliflower and onion.

  3. Add remaining 2 tsp. oil, ginger, garlic and jalapeño to skillet. Stir-fry until fragrant, about 30 seconds. Stir in spices and salt; add 3/4 cup water. Return cauliflower and onion to skillet. Stir in tofu. Cover and steam until cauliflower is just tender, about 5 minutes.

  4. Stir in peas and coconut milk mixture. Stir-fry until heated through, 30 seconds to 1 minute. Add cilantro. Serve with lime wedges and warm naan, if desired.