Indian-Style Tofu and Cauliflower with Chutney

  • Contessa1 Posted: 09/19/10
    Worthy of a Special Occasion

    We really liked this recipe, serving it with a spicy bottled chutney, so it didn't seem bland. The tofu blends nicely so you aren't aware that this is a "tofu dish".

  • Belanos Posted: 03/10/11
    Worthy of a Special Occasion

    I'd actually give this recipe 2.5 stars. It was okay, if a bit bland, although it improved after the first day and the flavors had time to meld. The yogurt is a nice touch, although I used parley in place of the cilantro. As other reviewers suggested, increasing the quantity of the spices, roasting the cauliflower, and/or adding some chutney would help.

  • CatCon23 Posted: 03/10/11
    Worthy of a Special Occasion

    Great comfort food. I tried making the recipe, but made changes along the way as I tasted. I would probably add more curry than it calls for and more salt. It should really say add curry and salt to taste. I also added some cayenne. It didn't call for it, but it was lacking some heat. I would also replace the canned tomatoes with fresh plum tomatoes instead, mashing it with a wooden spoon to as you incorporate to get that saucy consistency you get with the canned tomatoes. Overall, this is a great tasting recipe and would do it again with my own modifications.

  • LynnieLou Posted: 03/20/10
    Worthy of a Special Occasion

    On its own, this recipe was very bland. I added some mango chutney at the end to give it a little more flavor. Both the cauliflower and tofu were so bland on their own that it needed a lot of extra spices to make it taste like an Indian dish.

  • Cyberman Posted: 03/25/10
    Worthy of a Special Occasion

    Have you ever seen somebody lick the chutney spoon in an Indian Restaurant and put it back? This would never have happened under the Tories.

  • nursejille Posted: 06/15/10
    Worthy of a Special Occasion

    My husband and I have made this twice now and really really like it! We double all the spices for good flavor as it was a touch bland otherwise. I roast the cauliflower first for extra flavor. The yogurt and cilantro are a must!

  • thelialaluna Posted: 04/14/11
    Worthy of a Special Occasion

    I love Indian curries and I cooked them often so I modified the recipe according to my tastes preferences. I added 1 t.s whole coriander seeds to the whole spices. I added half of a finely diced jalapeño to the ginger and garlic. I added 1 t.s garam masala and 1 t.s turmeric to the initial curry powder. I added 1 large chopped zucchini to the veggies, and 2/3 of a 28-oz can of diced tomatoes. For convenience and maximum flavor and texture, I used eatless chicken strips instead of diced tofu, and served the concoction over coconut rice. Major yum!

  • monamcduff Posted: 08/18/11
    Worthy of a Special Occasion

    This recipe took a long time to prepare. It was very tasty though.

  • clampers Posted: 01/13/12
    Worthy of a Special Occasion

    Oh my GOD! This recipe is soooo tasty. Definitely toast the cumin seeds like they tell you to. It turns out so amazing. My spouse lived in India for a while and LOVES Indian food...he thought this was really delicious and authentic-tasting. Very easy to throw together after work if you do all the chopping in advance.

  • pdxcook Posted: 03/30/12
    Worthy of a Special Occasion

    This was just ok. Roasted the cauliflower as others suggested so the cauliflower part was very tasty though. I think it's better to dry roast the seeds as they didn't seem to release much flavor using this method.

  • GayleR Posted: 02/09/13
    Worthy of a Special Occasion
    Greenville, NC

    So delicious, and filled the house with a wonderful aroma. Easy to make. I omitted the garlic and cilantro and used brown rice.

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