Tofu Curry With Cauliflower

• servings: 10 servings
• active time: 15 minutes
• total time: 50 minutes

Ingredients

450g extra-firm tofu (pressed and cut into cubes)

1 tablespoon Bragg’s liquid aminos

3 tablespoons curry powder (divided)

2 tablespoons olive oil (or more if needed)

1 small onion (finely chopped)

3 cloves garlic (minced)

1 teaspoon ginger paste

2 spring onions (sliced)

½ medium capsicum (diced)

2 sprigs fresh thyme (or ½ teaspoon dried thyme)

¼ teaspoon allspice powder

3 cups cauliflower florets

1 cup coconut milk

1 cup water

1 vegan bouillon cube

¼ teaspoon cayenne pepper

Directions

Place tofu cubes in a bowl, toss with Bragg’s liquid aminos and 1 tablespoon curry powder.

Heat olive oil in a large saucepan over medium-high heat. Add tofu and cook until golden brown and crispy, about 3 minutes. Turn the tofu with a spatula and cook for another 3 minutes or until crispy on all sides.

Using a slotted spoon, remove the tofu and set aside.

If needed, add extra olive oil to the saucepan. Add the remaining 2 tablespoons curry powder and cook until dark brown, but not burnt. Stir constantly to avoid burning the spices.

Add onion, garlic, ginger paste, spring onions, capsicum, thyme, and vegan bouillon. Cook for about 1 minute, stirring constantly.

Add cauliflower florets and stir to coat.

Stir in coconut milk, cover the saucepan, and bring to a boil. Reduce heat to simmer and cook for about 20 minutes or until the cauliflower florets are tender.

Stir in the sautéed tofu and serve.

Nutrition

• Calories: 116 kcal
• Total Fat: 9 g
• Saturated Fat: 7 g
• Unsaturated Fat: 2 g
• Cholesterol: 0.01 mg
• Sodium: 70 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 5 g