Cauliflower and Tofu Curry

This is one our of favorite comforting dinners after a long day. To save time, use vibrant prepared curry paste to flavor the mild ingredients — just spoon it over rice and serve purchased chutney alongside. Choose a fruit sorbet for dessert.

 

Cauliflower and Tofu Curry

 

1 Tbs. olive oil

1 large onion, finely chopped

14-16 oz. (440-500 g.) firm tofu, drained, patted dry, and cut into 3/4-inch (2-cm.) cubes

1 heaping Tbs. hot curry or vindaloo curry paste, preferably Patak

1 can (14.5 oz./455 g.) diced tomatoes

1 head cauliflower, cut into 3/4-inch (2-cm.) florets

Cooked brown basmati or brown jasmine rice

 

In a large fry pan over medium-high heat, warm the oil. Add the onion and saute until almost tender, about 5 minutes. Add the tofu and saute until warm, about 2 minutes. Add the curry paste and stir to coat the tofu well. Add the tomatoes and their juice, the cauliflower, and 1 1/2 cups (12 fl. oz./375 ml.) water. Bring the mixture to a boil, cover, reduce the heat to medium-low, and simmer until the cauliflower is tender and the sauce thickens slightly, about 20 minutes. Add more water if the sauce gets too thick.

 

Spoon the rice into warmed shallow bowls. Spoon the tofu-cauliflower mixture over the top and serve right away. Serves 4.