Cauliflower And Tofu Masala Food

CAULIFLOWER & TOFU CURRY

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add carrots and onion; cook and stir until onion is tender, 4-5 minutes. Stir in seasonings., Add cauliflower, tomatoes, tofu and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Stir in garbanzo beans, coconut milk and peas; return to a boil. Reduce heat to medium; cook, uncovered, stirring occasionally, until slightly thickened and cauliflower is tender, 5-7 minutes., Serve with rice. Sprinkle with cilantro.

ROASTED CAULIFLOWER AND TOFU TIKKA MASALA

Steps:

• Set oven to 400° and lay cauliflower and tofu on a lined baking sheet.
• Drizzle cauliflower and tofu with olive oil and sprinkle with salt.
• Bake for 20 to 25 minutes. The tofu may need to be flipped half-way.
• Check tofu for desired consistency. If you prefer it more firm, you may bake for another 5 minutes.
• Meanwhile, in a bullet blender, blend 1/2 cup cashews with 1/2 cup water. You can pre-soak the cashews, but it is not necessary. Set this aside.
• In a blender or bullet blender, combine the onion, ginger, garlic and green chilies. Blend until it is a smooth puree.
• In a deep skillet or pot, add 1 tbsp butter (or more!) and 1-2 tbsp of a mild flavored oil such as sunflower.
• Add the whole spices to the oil: cardamom, clove, cinnamon, peppercorn. Turn the flame to high. The oil will become fragrant as it heats up.
• Once the oil is hot, add the onion, ginger-garlic mixture to the pot. Reduce the heat to med-high. Saute until the onion smell begins to go away.
• Add tomato puree, reduce to medium. (Note: Be very careful as this tends to sputter as it heats up. )
• Add 1 tsp red chili powder (optional for heat), and 1 tsp paprika or kashmiri chili powder (for color), 1/2 tsp garam masala, and 2 tsp maple syrup or a sweetener of choice.
• Cover and simmer for 5-10 minutes to reduce the tomato sauce and mellow its strong tomato flavor. Add water as needed so the dish does not burn on the bottom.
• Once the flavors come together and the pungent aroma mellows, reduce the flame and mix in the cashew cream. Feel free to reserve some for garnish.
• Fold in the tofu and cauliflower and sprinkle some kasuri methi on top.
• Garnish with cilantro and serve!

SPICED CAULIFLOWER AND TOFU IN GREEN MASALA SAUCE - HARA MASALA GOBI TOFU

Steps:

• Preheat the oven to 425 degrees F / 220ºc. Chop the cauliflower and tofu and add to a bowl. Drizzle oil and mix and rub in. In a bowl, mix the starch, spices and salt and mix well. Sprinkle all over the cauliflower and tofu and toss. Sprinkle some more paprika over the cauliflower and tofu for additional color and toss to coat. (Add 1 tbsp nutritional yeast for cheesier flavor). Transfer to a parchment lined baking sheet. Bake for 25 minutes.
• Meanwhile. Blend all the ingredients under green sauce with few tablespoons of water until smooth.
• Heat oil in a skillet over medium heat. Add onion and pinch of salt and cook until translucent.
• Add spices, mix and cook for a minute. Pour the sauce from the blender jar into the skillet. Use a few more tbsp of water to rinse and get all the sauce from the jar and pour into the skillet. Add salt and sweetener. Bring to a boil. About 5 minutes. At this point you can store the sauce for use later (refrigerate for upto 3 days).
• Add the baked cauliflower and tofu to the sauce. Add salt and non dairy milk, toss well. Taste and adjust salt and heat. Cover and bring to a boil. Let it sit covered for another 2 minutes before serving. Garnish with pepper flakes and serve with vegan Naan, flatbread or rice.

TOFU AND VEGETABLE TIKKA MASALA

Steps:

• In a large bowl, mix 1 tablespoon canola oil, turmeric and paprika. Add tofu and toss gently to coat. Allow to marinate as you prep the rest of your vegetables.
• Bring a medium saucepan of water to a boil. Season with salt, and add cauliflower. Blanch, 2-3 minutes, or until cauliflower is crisp-tender. Drain and set aside.
• Warm a large nonstick skillet over medium-high heat. When the pan is hot, add the tofu, and cook until golden brown on at least one side. Remove from heat.
• Add 2 teaspoons oil to the pan. When shimmering, add red and green bell peppers. Saute a couple of minutes until slightly softened and blistered. Add kale, toss to coat with oil, and then cover. Cook 5 minutes until wilted slightly.
• Add cauliflower, tofu and jar of Tikka Masala Sauce. Stir to coat all the vegetables. Turn down pan to a simmer. Cover, and cook 10-15 minutes. Sprinkle with cilantro. Serve over rice.

CAULIFLOWER TIKKA MASALA

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir cauliflower, mustard, paprika, turmeric and garam masala until crisp-tender, 6-8 minutes. Remove and keep warm., For masala, add oil to pressure cooker. When hot, add onion, cashews, cardamom and cloves. Cook and stir until onion is tender, 4-5 minutes. Add tomatoes and 1/2 cup water. Press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Discard cardamom and cloves. Cool sauce slightly; transfer to a food processor. Process until smooth. Return to pressure cooker., Select saute setting and adjust for low heat. Add garlic and ginger; cook and stir 1 minute. Add milk, almond flour, fenugreek, maple syrup, salt, garam masala and cayenne; simmer, uncovered, until mixture is slightly thickened, 10-12 minutes, stirring occasionally. Press cancel. Stir in yogurt and cauliflower; heat through. Sprinkle with cilantro leaves.

CAULIFLOWER AND TOFU MASALA

Steps:

• Place the block of tofu onto a plate and place another plate on top. Set a 3 to 5 pound weight on top (a container filled with water works well). Press the tofu for 20 to 30 minutes, then drain off and discard the accumulated liquid.
• Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Whisk the yogurt, lemon juice, 2 teaspoons cumin, cayenne pepper, paprika, 1 teaspoon garam masala, and minced ginger together in a bowl. Cut the tofu into 1/2-inch cubes, and gently stir into the yogurt mixture. Arrange the tofu cubes onto the prepared baking sheet so they do not touch each other.
• Bake the tofu in the preheated oven until the tofu has firmed and the sauce is no longer sticky, 45 minutes to 1 hour. Gently turn the tofu every 15 minutes during baking.
• Meanwhile, melt the butter in a large skillet over medium heat. Cook the garlic and serrano peppers in the hot butter until softened, about 3 minutes. Stir in the coriander, 2 teaspoons cumin, 2 teaspoons garam masala, and salt. Cook another minute to release the fragrance of the spices. Add the tomato sauce and cauliflower florets; cover and cook, stirring frequently until the cauliflower is tender, about 15 minutes.
• Once the cauliflower is tender, stir in the half-and-half, peas, cilantro, and baked tofu cubes. Bring to a simmer, and cook 5 minutes, or until your desired thickness is attained.

CAULIFLOWER & TOFU CASSEROLE

Steps:

• Preheat oven to 205°C/400°F.
• Boil cauliflower boil 10-15 minutes until very tender. Drain well and set aside.
• Heat 1 tablespoon of oil in a large pan, over medium-high heat, until hot but not smoking. Add mushrooms and cook, stirring occasionally, until water from mushrooms has evaporated (approximately 3 minutes).
• Add Recipe #369266 and cook another 2 minutes, stirring. Add salt and pepper to taste and remove from fire. Set aside (but keep it warm).
• Heat remaining oil in another pan, over medium-high heat. Add onion and cook until transparent (approximately 3 minutes). Add tofu and cook another 2-3 minutes, stirring, until cubes are beginning to colour.
• Add tomatoes, tomato paste, Worcestershire sauce and broth. Add frozen peas and mushrooms. Pursue cooking another 4-5 minutes. Add salt and pepper to taste.
• Remover from fire and pour in a large baking dish.
• Heat butter and part of the milk in the microwave until very hot. Add to cauliflower and mash, until consistence is creamy. Add more milk if necessary. Add salt and pepper to taste.
• Cover tofu mixture with cauliflower puree, spreading evenly over top.
• Bake in the centre of the oven 25-30 minutes until top starts to brown.
• Remove from oven. Switch oven temperature to "broil" and add cheese over top of casserole. Return to oven. Watching carefully (this can go quickly), bake until cheese is bubbly and turning brown. Serve.

CURRIED CAULIFLOWER WITH TOMATOES AND TOFU

Steps:

• Note: tomatoes should be 1/2 inch cubes, The chili peppers should be the small skinny ones. The tofu is waterpacked also called cotton. You want a brown crust. Silken ain't gonna hack it here. Divide the cauliflower into florets.
• Rice: In colander rinse 2 cups white basmati rice in cold running water for a minute or two to keep it from becoming sticky. Drain a few minutes.
• In med saucepan bring 2 2/3 cup water and scant 1 tsp kosher salt to boil. Add rice, cover and reduce to simmer. Cook for 15 minutes. Remove from heat, let stand covered for 10 minutes. Makes six cups rice.
• Press the tofu then cut into 1/2 inch cubes. In large well seasoned skillet heat 1 tbsp oil over med high. Add tofu and salt liberally. Fry until you get a dark golden crust on the bottom. NOTE make sure you press the tofu very well to get this. Also note silken is NOT going to do this. After it forms the golden crust flip it over with a spatula to do the other side. You are looking at 4 to 5 minutes per side. IF you do not press it properly, it will NOT brown no matter what you do. Transfer the browned tofu to a plate lined with paper towels.
• Add the remaining oil to skillet and add chilies, ginger, cumin, coreander and cook for 2 minutes stirring constantly.
• Add the cauliflower and 1/2 tsp kosher salt and stir fry florets until they are slightly browned about 3 to 4 minutes. Add the tomatoes and 1/2 cup water. Cover and reduce heat to low. Simmer until stems are just tender shaking the pan occasionally to keep vegetables from sticking. Cook about 10 minutes.
• Just before serving stir in tofu and heat through. Add the yogurt, cilantro and butter. Stir until heated through and season with salt to taste. Do NOT BOIL or the yogurt will curdle.
• Serve with the rice.
• Includes basic press time. The longer you press the better in this case.

CAULIFLOWER AND TOFU MASALA

Steps:

• Place the block of tofu onto a plate and place another plate on top. Set a 3 to 5 pound weight on top (a container filled with water works well). Press the tofu for 20 to 30 minutes, then drain off and discard the accumulated liquid.
• Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Whisk the yogurt, lemon juice, 2 teaspoons cumin, cayenne pepper, paprika, 1 teaspoon garam masala, and minced ginger together in a bowl. Cut the tofu into 1/2-inch cubes, and gently stir into the yogurt mixture. Arrange the tofu cubes onto the prepared baking sheet so they do not touch each other.
• Bake the tofu in the preheated oven until the tofu has firmed and the sauce is no longer sticky, 45 minutes to 1 hour. Gently turn the tofu every 15 minutes during baking.
• Meanwhile, melt the butter in a large skillet over medium heat. Cook the garlic and serrano peppers in the hot butter until softened, about 3 minutes. Stir in the coriander, 2 teaspoons cumin, 2 teaspoons garam masala, and salt. Cook another minute to release the fragrance of the spices. Add the tomato sauce and cauliflower florets; cover and cook, stirring frequently until the cauliflower is tender, about 15 minutes.
• Once the cauliflower is tender, stir in the half-and-half, peas, cilantro, and baked tofu cubes. Bring to a simmer, and cook 5 minutes, or until your desired thickness is attained.