Saucy Curry Tofu and Cauliflower
I have been craving a warming dish since it started getting cold here and this one came together in my head over the weekend. It turned out exactly as I wanted: rich but not heavy, creamy, a little spicy and with plenty of tender bites, this is excellent over rice or your preferred grains.
1 tablespoon olive oil, divided
1 yellow onion, diced
2 tablespoons garlic, finely minced
16 ounces extra-firm or super-firm tofu, cut into cubes1 head cauliflower, cut into florets
1 teaspoon salt
1½ cups low sodium vegetable broth
15 ounces tomato sauce
13.5 ounces light coconut milk
½ cup unsalted, raw cashews or cashew pieces, soaked for 30 minutes and drained
1½ tablespoons curry powder
2 cups frozen peas
Basmati rice or other grains for serving
In a large pan or skillet, heat ½ tablespoon of the olive oil over medium heat for one minute. Add the onions and sauté, stirring often, for seven minutes. Add the garlic, tofu, cauliflower and remaining ½ tablespoon of olive oil. Stir, cooking for seven minutes.
In a blender, combine the broth, tomato sauce, coconut milk, cashews and curry powder. Blend until smooth. Pour over the cauliflower mixture, lower the heat to low, and cook for ten minutes. Add the peas and cook, stirring often, until heated through. Serve with rice.
Tofu, Savory, Spicy, Indian, Cashews, Entrée, Main, Main Dish, Protein