Tuesday, May 24, 2011

Roasted Cauliflower and Tofu Curry

Roasted Cauliflower and Tofu Curry

1 pound(s) extra firm tofu, cut into 1-inch cubes
2 tsp olive oil
2 Tbsp curry powder, madras variety
1 tsp Ground Cumin Seed
1 tsp ground ginger
1 tsp table salt
1 large onion(s), sliced into 1/4-inch half moons
1 head(s) (medium) cauliflower, cut into 1 1/2-inch pieces

Preheat oven to 450°F. Gently press tofu between several layers of paper towels to remove excess water; set aside.
Warm a large nonstick skillet over medium-high heat. Add oil, spices and salt; swirl skillet to combine. Add onions and cook, stirring often, until onions are very wilted and browned, about 8 to 9 minutes. Combine cauliflower and tofu in a large bowl. Pour onion mixture into bowl, mix with a spoon to thoroughly coat. Spread mixture onto a baking sheet in an even layer. Roast, until cauliflower and tofu are golden brown and smell very fragrant, about 25 to 35 minutes. Yields about 1 3/4 cups of curry and 3/4 cup of rice per serving.

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