Cauliflower Tofu Curry

Serves: 4 

Garlic6 clovesshredded
Ginger2-inch pieceshredded
Serrano peppers1 - 3 mediumdiced
Coriander seeds1.5 tsp
Turmeric1 tsp
Red chili powder1 tsp
Cinnamon powder1/4 tsp
Nutmeg powder1/4 tsp
Coconut milk13 oz can
Sugar1 tbsp
Tomato paste3 tbsphalf 6oz can
Salt1.5 tsp kosher
Pepperto taste
Tofu14 oz boxextra firm
Garam masala2 tsp
Spinach3 cupsany greens
Lemon juiceto taste
Cilantroas neededgarnish

  • 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