Indian-Style Tofu and Cauliflower with Chutney

Indian-Style Tofu and Cauliflower with Chutney
Photo by Becky Luigart-Stayner

Ingredients

  • 1 teaspoon salt
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 4 ½ cups hot cooked basmati rice
  • 2 tablespoons canola oil
  • 4 garlic cloves
  • 1 medium onion, cut into 6 wedges
  • 1 teaspoon brown mustard seeds
  • + 8 more ingredients
    • ¼ cup plain fat-free yogurt
    • ¼ cup chopped fresh cilantro
    • ¾ teaspoon cumin seeds
    • 2 teaspoons curry powder
    • 4 cups cauliflower florets (about 1 1/4 pounds)
    • 1 (14-ounce) package firm water-packed tofu, drained
    • ¼ cup water
    • 1 (1/2-inch) piece fresh ginger, peeled and coarsely chopped

1. Place tofu on several layers of paper towels. Cover tofu with several more layers of paper towels; top with a cast-iron or other heavy skillet. Let stand 30 minutes. Discard paper towels. Cut tofu into 1/2-inch cubes. 2. Place onion in a food processor; pulse until finely chopped. Heat a large...

View full recipe at My Recipes

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