Tofu and cauliflower are the perfect blank canvas to carry the Indian flavors of mustard seeds, ginger, curry powder and cayenne pepper. Chickpeas bring their protein and hearty mouth feel to this one pot wonder. This recipe comes to us from Joy Bauer of JoyBauer.com.
- 1 (14 ounce) package extra-firm tofu
- 1 tablespoon grapeseed, canola or peanut oil
- 1 ½ teaspoons mustard seed
- 1 teaspoon cumin seeds
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tablespoon ginger root, minced
- 4 teaspoons curry powder
- 1/8 teaspoon cayenne pepper
- 1 head cauliflower, cut into florets
- 1 (15 ounce) can diced tomatoes
- 1/4 cup vegetable broth
- 1 (15 ounce) can chickpeas
- 1 teaspoon salt
- juice from 1 lemon
- 1/4 cup chopped cilantro
Prepare a cutting board with a layer of paper towels. Place the tofu on top of the paper towels and top with another layer of paper towels. Place a heavy book or skillet on top of the tofu to squeeze out the excess water. Cut into cubes.
Place the oil in a large pot or deep skillet over medium-high heat. Add the mustard and cumin seeds and cook for about 1 minute, or until they begin to pop.
Reduce heat to medium. Add the onion to the pot and cook 6-8 minutes, or until soft and translucent. Season the onion with the garlic, ginger, curry powder and cayenne pepper and cook for 1 minute more, stirring constantly.
Add the cauliflower florets, cubed tofu, canned tomatoes with their juices and broth. Stir well and bring to a boil. When the mixture boils, turn heat down to medium-low, cover the pot and simmer for about 15 minutes, or until the cauliflower is nearly tender. Add the chickpeas to the pot. Season with salt and simmer, covered, for about 10 minutes.
Stir in the lemon juice. Garnish with cilantro and enjoy!