Cauliflower Tofu Curry

Serves: 4 

Ingredients	Qty	Prep
Garlic	6 cloves	shredded
Ginger	2-inch piece	shredded
Serrano peppers	1 - 3 medium	diced
Coriander seeds	1.5 tsp
Turmeric	1 tsp
Red chili powder	1 tsp
Cinnamon powder	1/4 tsp
Nutmeg powder	1/4 tsp
Coconut milk	13 oz can
Sugar	1 tbsp
Tomato paste	3 tbsp	half 6oz can
Cauliflower	500g	florets
Salt	1.5 tsp kosher
Pepper	to taste
Tofu	14 oz box	extra firm
Garam masala	2 tsp
Spinach	3 cups	any greens
Lemon juice	to taste
Cilantro	as needed	garnish

Method:

• Start with Indian seasoning (mustard seed, cumin, curry leaves) or you can add it at the end as well
• Fry the ginger, garlic, and serrano peppers along with turmeric, coriander, red chili powder, cinnamon, and nutmeg for about 2 - 3 minutes. Add a splash of water to deglaze
• Add the tomato paste and keep stirring. Once it starts to turn dark red, add the sugar and coconut milk
• Simmer for a few minutes
• Add the cauliflower, salt, and pepper. Cover the pan with a lid and cook for 12 to 13 minutes, opening the pan to stir occasionally, until the cauliflower is almost cooked
• Cut the tofu into bite-sized cubes and toss with soy sauce. For best results, use previously frozen and thawed tofu block (squeeze out as much excess water as you can)
• When the cauliflower is done, add the garam masala and spinach to the curry. Stir and briefly cook until the spinach is wilted
• Add the tofu to the curry and toss to combine
• Turn off the heat, stir in the lemon juice and cilantro, and season to taste with salt as needed. Serve over rice or with roti