Photo: Swathi Handique
Cauliflower and Tofu Curry
10 ingredients
Serves 4.
openrecipes
To save time, use a vibrant prepared curry paste to flavor the mild ingredients in this comforting dish. Spoon it over rice and serve purchased chutney alongside. Offer fruit sorbet for dessert.
Estimated Nutrition (whole recipe, rough)
522
Calories
18g
Protein
20g
Fat
73g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tbs. olive oil
- 1 large yellow onion, finely chopped
- 14 to 16 oz. firm tofu, drained, patted dry and cut into
- 3/4-inch cubes
- A heaping 1 Tbs. hot curry or vindaloo curry paste,
- preferably Patak
- 1 can (14 1/2 oz.) diced tomatoes, with juices
- 1 head cauliflower, cut into 3/4-inch florets
- 1 1/2 cups water, plus more as needed
- Cooked brown basmati or brown jasmine rice for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes