When I saw this recipe for roasted cauliflower and tofu curry in WeightWatchers.com I immediately knew that everybody in my house would love it because I roast cauliflower and tofu separately quite often. I wonder why haven't I tried preparing such a combo before seeing that recipe.
Before proceeding to the recipe few words about the recipes available for free in WeightWatchers.com. I'm not an affiliate trying to promote their site but just an overexcited foodie.
You would be excited too if you check the database of recipes in there. I have bookmarked so many healthy vegetarian recipes from that site and I'm trying it one by one. You can register for free to create an account and add recipes to your recipe box.
The only drawback is, I think there is a limit on the number of recipes you can add to your favorites, so I end up bookmarking a lot of them which becomes a bit difficult to manage.
Roasting cauliflower in the oven brings out the flavor very well. You can cook it just tender or make it as crisp as you want. Broiling it for additional 3-5 minutes gives a nice charred and crispy texture.
I usually prepare a South Indian version of roasted cauliflower using spices like Sambar powder and turmeric.
Also check my recipe for baked tofu Indian style. Unlike many 4 years old my son loves broccoli, cauliflower, tofu, and soy nuggets. (Touch wood!) So he loved this combo of roasted cauliflower and tofu very much. I just had to reduce the quantity of spice and it was good to go.
If you tried this Roasted Cauliflower/tofu Curry recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Roasted Cauliflower/Tofu Curry
Ingredients
- 350 Grams Extra Firm Tofu (I Used Low Fat), Cut Into Big Cubes)
- 2 Teaspoons Olive Oil
- 2 Tablespoons Curry Powder As Per Taste
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Salt As Per Taste
- 1 Count Onion, Thinly Sliced Lengthwise Large Size
- As Needed Non Stick Cooking Spray
Instructions
- Preheat oven to 450F for 15 minutes.
- While the oven is preheating:
- On medium-high heat warm a nonstick skillet. Add the 2 teaspoons of olive oil, spices and salt; swirl skillet to combine. Add onions and cooking, stirring often, until onions are wilted and browned, about 8 to 9 minutes.
- Spray a big baking sheet with nonstick cooking spray. To that add the cleaned cauliflower, pressed tofu and the spiced onion mixture. Mix it with a wooden spoon to coat thoroughly. Spread mixture on the sheet in an even layer.
- Roast it about 25-35 minutes, stirring 3 times, until cauliflower and tofu are golden brown. If you like it lightly charred, set the oven at broil and leave it for extra 3-5 minutes.
- Serve over cooked brown rice or with rotis, naans (Indian flat breads). Or fill it in a pita bread.
Jenn C says
Made this the other night and it was very tasty. Thank you!
Madhuram says
You're welcome, Jenn.
Audrey Sandvik says
It is a medium cauliflower or 1/2 cup ? Recipe is a bit confusing here.
Madhuram says
Sorry about that, Audrey. It should be medium cauliflower. I have edited the recipe now. Thanks for bringing it to my attention.
Jackie says
Hi. I'm planning on making this tomorrow. Any idea how many calories per serving? Thanks!
Madhuram says
I'm sorry, Jackie, I'm not sure.
Shobana says
Hey Madhuam, fantastic receipe. I have tried just with Cauliflower but yesterday was the first time I used Tofu and onion. I liked it so much that I ate without any rice. When I tried to squeeze water out of Tofu it crumbled, but I liked the taste of crumbled Tofu. I wonder how you manage to squeeze without crumbling it? I used Dosa/idli spice powder to it instead of curry powder and tasted great.
Madhuram says
Thanks Shobana. You don't squeeze the tofu but wrap the tofu in sheets of paper towel and place some heavy weight on it and leave it for at least 20-30 minutes. You could even change the paper towel once or twice to absorb the excess moisture.
Divya says
This is my first dish from this site and it was quick, easy, and delicious! I added garlic to mine because I love garlic with everything. If you dont like spicy, id use a little less curry powder. Also I used frozen mixed veggies (carrots, broccoli, cauliflower) instead of just cauliflour - for more variety in veggies. I ate it with rice this time but I think Ill try it with quinoa next time 🙂 Looking forward to trying more veggie/tofu dishes!
Madhuram says
Thanks for trying the recipe Divya. Sure, roasted garlic does sound very delicious. I'll also try it the next time. But didn't the frozen veggies get soggy?
Stephanie says
i love every ingredient in this recipe. it was so good and flavorful that i just at it by itself. the leftovers were especially nice the next day.
JP says
I loved this recipe and my next grocery trip will bring tofu home-- suddenly my hubby has started liking it so will enjoy this delicious variety soon!!!! I am new to cooking but have tried some recipes recently and this seems to be a simple yet tasty-healthy version!!!
mangocheeks says
I'm alwqays looking for ways to eat cauliflower and this really does look good. Thanks for sharing.
Mallika says
Hey Madhu, I am hoping to this site for the first time. What a lovely space with some very good recipes. Keep the good work on!!!
Jagruti says
Oh yes curry looks delicious..nice combo..