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".
Indian-Style Tofu and Cauliflower with Chutney
Contessa1 Posted: 09/19/10
Belanos Posted: 03/10/11
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
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
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
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
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
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
This recipe took a long time to prepare. It was very tasty though.
clampers Posted: 01/13/12
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
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: 02/09/13Greenville, NC
So delicious, and filled the house with a wonderful aroma. Easy to make. I omitted the garlic and cilantro and used brown rice.