Tofu Curry With Cauliflower

• 份量: 10 servings
• 准备时间: 15 minutes
• 总时间: 50 minutes

配料

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

步骤

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.

营养

• 卡路里: 116 kcal
• 总脂肪: 9 g
• 饱和脂肪: 7 g
• 不饱和脂肪: 2 g
• 胆固醇: 0.01 mg
• 钠: 70 mg
• 总碳水化合物: 6 g
• 膳食纤维: 2 g
• 总糖: 2 g
• 蛋白质: 5 g