Rating: 4 stars
15 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 2
  • 4 star values: 6
  • 5 star values: 5

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

Ivy Manning
Recipe by Cooking Light April 2010

Gallery

Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • 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.

Nutrition Facts

312 calories; fat 8.8g; saturated fat 0.8g; mono fat 5.5g; poly fat 1.5g; protein 12.5g; carbohydrates 47.6g; fiber 5g; cholesterol 0mg; iron 3.5mg; sodium 517mg; calcium 187mg.
Advertisement
Advertisement