Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
6 servings

This is a riff on the Indian dish aloo gobi, with tofu standing in for traditional potatoes.

How to Make It

Step 1

Place tofu on several layers of paper towels. Cover tofu with several more layers of paper towels; top with a cast-iron or other heavy skillet. Let stand 30 minutes. Discard paper towels. Cut tofu into 1/2-inch cubes.

Step 2

Place onion in a food processor; pulse until finely chopped. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add mustard seeds and cumin; cook 10 seconds or until mustard seeds begin to pop. Add onion and curry powder; cook 10 minutes, stirring frequently. Increase heat to medium-high; cook 2 minutes or until onion is golden, stirring constantly.

Step 3

Place garlic and ginger in food processor; process until a smooth paste forms. Stir garlic mixture into onion mixture; sauté 1 minute, stirring constantly. Stir in tofu, cauliflower, 1/4 cup water, salt, and tomatoes; bring to a simmer. Cover, reduce heat to medium-low, and cook 15 minutes. Uncover, increase heat to medium, and simmer 10 minutes or until cauliflower is tender.

Step 4

Spoon 3/4 cup rice onto each of 6 plates; top each serving with 1 cup tofu mixture. Spoon 2 teaspoons yogurt over each serving; sprinkle with cilantro.

Ratings & Reviews

Needs a little tweaking

Belanos
April 14, 2015
Delicious, but I added approximately double the toasted spices, because the Indian-y flavors were very slight. Also tossed in some tikka masala.Planning on jasmine rice.

GayleR's Review

jori26
February 09, 2013
So delicious, and filled the house with a wonderful aroma. Easy to make. I omitted the garlic and cilantro and used brown rice.

tsmoter's Review

LynnieLou
January 26, 2013
N/A

LittleActuary's Review

tsmoter
October 27, 2012
N/A

jori26's Review

thelialaluna
August 19, 2012
N/A

pdxcook's Review

CatCon23
March 30, 2012
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.

clampers's Review

clampers
January 13, 2012
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.

monamcduff's Review

Contessa1
August 18, 2011
This recipe took a long time to prepare. It was very tasty though.

thelialaluna's Review

Cyberman
April 14, 2011
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!

CatCon23's Review

nursejille
March 10, 2011
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.