Cauliflower and Tofu Dry Curry

-LW

This is a dish I made up the other day that is a combination of aloo gobi (a popular potato and cauliflower Indian side) and a dry chili paneer recipe. The curry is vegan but still packed with flavor, and it's a great way to make cauliflower tasty without adding tons of cheese sauce (although I approve of that strategy too!). If I had them around, I might also have added some chopped green chili and grated ginger with the garlic and some curry leaves with the ground spices. I'm sure the curry would be great with paneer instead of tofu, but I might add a little egg and cornstarch to the paneer before frying to insulate the cheese and make a good crust.

I didn't actually measure any of the spices as I went, so the amounts here are approximate. Feel free to season to taste.

Ingredients
Canola oil, approx. 1 cup

1 pound extra-firm tofu

1 head cauliflower, chopped into bite sized pieces

1 onion, finely minced

2 cloves garlic, minced

1 t. turmeric

Pinch of red chili powder

Soy sauce

1 t. cumin seeds

1 t. mustard seeds

1 t. nigella seeds (also called black onion seeds)

1/2 t. ground cumin

1/2 t. garam masala

2 t. garlic chili sauce (or sriracha)

Cilantro, a handful, chopped

Salt

Directions
Cut tofu in half length-wise, wrap in paper towels, and press out the water. When dry, cut into 1 in. pieces. Toss tofu cubes in 1/2 t. turmeric, red chili, salt, and a few shakes of soy sauce. Let sit while prepping other ingredients.

Pour about 1/2-1c. oil in the bottom of a heavy skillet. Fry tofu squares in the oil over medium heat until browned on at least one side (they do not need to be fully submerged in the the oil). Drain on a paper-towel-covered plate.

Pour off excess oil, leaving about 1/4 c. in the skillet. Fry onions for about 15 min. until they turn brown, adding more oil if necessary. Add cumin seeds, mustard seeds, nigella seeds, and garlic and fry for 2 min. until fragrant.

Add cauliflower to skillet and cook, stirring only occasionally, until tender-crunchy and browned on one side. If it seems like the onions and spices are burning, add a little water and let it evaporate. This will also help steam the cauliflower.

Once cauliflower is at desired texture and all water is evaporated, add a little more oil. Then add cumin powder, garam masala, 1/2 t. turmeric, and salt to cauliflower. Toss for 1 min. until spices are fragrant.

Add 1 t. soy sauce and about 2 t. chili garlic paste and toss to slightly glaze cauliflower.

Add tofu back into cauliflower and cook until heated through.

Adjust seasoning as needed, and sprinkle with cilantro. Serve with bread like chapati, naan, or paratha.