Indian-Style Tofu and Cauliflower with Chutney

Ingredients

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

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...

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