Cauliflower Masala with Tofu

1 Review
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Photo: Romulo Yanes
Prep Time
25 Mins
Cook Time
15 Mins
Yield
Serves: 4
By Laraine Perri
May 2015
RECIPE BY Health

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

Nutritional Information

  • Calories 313
  • Fat 19g
  • Satfat 13g
  • Monofat 0.0g
  • Polyfat 0.0g
  • Protein 18g
  • Carbohydrate 19g
  • Fiber 6g
  • Cholesterol 0.0mg
  • Iron 4mg
  • Sodium 678mg
  • Calcium 97mg

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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.

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Ratings & Reviews

Nice alternative to a lot of tofu dishes

Vika
June 20, 2016
I've made this recipe a few times, both for dinner and at the beginning of the week for lunches (served with brown rice). I really  like it - but I did make a few modifications. I bought fresh tofu instead of pre-baked (and drained and cut the tofu into chunks). After cutting up the cauliflower and tofu, I tossed them in a little coconut oil, sprinkled them with garam masala, and roasted them at about 425 degrees for about 30 min (until they browned and crisped up a bit). Then I followed the rest of the directions, with the exception that I used less jalapeno (not a fan) and did not add water and steam the cauliflower but instead added the tofu and cauliflower into the sauce at the end, since they were already cooked. It's also good with lima beans instead of peas.