…aka Tofu with cauliflower, potatoes, peas and curry!If there is one thing I have learned about relationships, it’s that two people can not agree on everything. It’s impossible. And one of the few things Joe and I simply can’t agree on is cauliflower. I love it. He hates it. Which makes it tough to serve dishes that have cauliflower in it, obvi. And I’ve tried preparing it every way I know – roasted with olive oil, spices, tandoori, grilled. He hates it all. So when I do have it, you know its probably a week where he is working late and I’m having dinner solo. Sooooo, you can take a wild guess what’s happening this week since cauliflower is one of the main ingredients…
Growing up, my best friend was Indian, and I remember going to her house and eating her Mom’s amazing food, and my eye’s watering just from smelling the spices in her Mom’s pantry! But oh boy, did it instill in me a serious love of indian food. While it isn’t always healthy, a lot of it is vegetarian and vegan! And you sure don’t have to worry about it being bland! This dish is both healthy and filling. Cauliflower is so full of fiber it can’t help but fill you up, and well potatoes …are potatoes. They are just filling! Somehow I’m always tempted to add some naan to this dish, but you really don’t need it. But, if you do add it, I won’t judge you.While this recipe isn’t my own creation, I have tweaked it the way I like it (light on the ginger, heavy on the peas!) and it’s ready in 30 minutes – which you just can’t beat. Plus, the leftovers are even better as they soak up even more flavor overnight. I know not everyone loves leftovers but I really do. It’s the same meal I loved yesterday, except I don’t have to do anything to make it today. Which means I can be lazy and not have to clean my kitchen. Win-win.I hope you like this recipe as much as I do! I’ve been eating it all week and enjoying every last bite of that gorgeous cauliflower!
There are a lot of exciting things coming up for Lorimer Street Kitchen – including a fun boozy recipe and tons of Holiday recipes for you! Follow me Facebook, Twitter, Instagram and Pinterest! That way you’ll never miss a recipe, get tons of behind the scenes pics of the food I’m cooking, styling and eating!
- 1 large knob Coconut Oil
- 2 cloves Garlic, chopped
- 3 medium Potatoes, diced
- 1 1/2 cups Water
- 1 head Cauliflower, cut into florets
- 1 1/2 teaspoons Ginger
- 2 teaspoons Curry
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Dry Mustard
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Salt
- 1 blockr extra-firm Tofu, drained and diced
- 1 cup Peas
- Heat the oil in a large skillet. Add the garlic and sauté over medium heat until fragrant and golden.
- While garlic is cooking, dice potatoes. Then, add potatoes and water.
- Cover and bring to a simmer, then cook over medium heat for 5 minutes.
- While potatoes are cooking, chop cauliflower. Add cauliflower, ginger, curry turmeric, mustard and onion powder and continue to simmer for 5 minutes.
- Add tofu and peas, and cook over medium heat for more 10 minutes longer, stirring occasionally.