Roasted Cauliflower and Tofu Curry

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(from 2 reviews)
29

Roasted Cauliflower with Tofu Curry

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.

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Roasted Cauliflower/Tofu Curry Recipe

Prep TimeCook TimeMakes
25 Mins20 Mins3-4 Servings
AuthorCategoryMethod
Snacks/AppetizersBaking
Roasted Cauliflower and Tofu Curry
4.5 from 2 reviews
Two of the “not much liked food” comes together in this curry, but you can be assured that this will become your next favorite side dish. Cauliflower and tofu is roasted in the oven with mild seasoning of Indian spices transforming a simple curry into an exotic dish.
Ingredients:
  • Extra Firm Tofu (I Used Low Fat), Cut Into Big Cubes 350 Gm Pack
  • Medium Size Cauliflower Cut Into 1 1/2 Inch Pieces 1/2 Cup
  • Olive Oil 2 Teaspoons
  • Curry Powder 2 Tablespoons Or As Per Taste
  • Ground Cumin 1 Teaspoon
  • Salt 1 Teaspoon Or As Per Taste
  • Thinly Sliced Lengthwise Large Size Onion 1
  • Non Stick Cooking Spray As Needed
Procedure:
  1. Preheat oven to 450F for 15 minutes.
  2. While the oven is preheating:
    • prep the tofu. Cut the block of tube into half horizontally. Wrap each piece of tofu with several paper towels and place some weight on it (canned chickpeas etc) to remove the excess water. Leave it wrapped for at least 10 minutes. Then cut the tofu into big cubes and
    • prep the cauliflower. Wash it and cut it into 1 1/2 inch pieces.
  3. 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.
  4. 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.
  5. 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.
  6. Serve over cooked brown rice or with rotis, naans (Indian flat breads). Or fill it in a pita bread.
My Notes:
  1. We had this curry over brown rice just like it was mentioned in the original recipe. I made a small variation while serving it for my son. I cooked whole wheat penne pasta according to the directions in the package. Drain the cooked pasta reserving some of the pasta cooked water and set aside. In a serving bowl toss together the pasta, the roasted cauliflower tofu curry and some of the reserved water so that the pasta is coated with the spice from the curry. Let the pasta soak in the curry for at least an hour or two before serving. My son loved his special lunch very much.
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29 COMMENTS

  1. Shobana

    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

      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.

  2. Divya

    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

      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?