Core Recipe Servings | 4 Preparation Time | 20 min Cooking Time | 70 min Level of Difficulty | Moderate
main meals | This vibrant, Indian-inspired dish will please vegetarians and meat eaters alike. Pop some in your freezer for exotic ‘fast food.’
1 pound extra firm tofu, cut into 1-inch cubes 2 tsp olive oil 2 Tbsp curry powder, madras variety 1 Tbsp curry powder, medium-hot 1 tsp ground cumin 1 tsp ground ginger 1 tsp table salt 1 large onion(s), sliced into 1/4-inch half moons 1 medium head cauliflower, cut into 1 1/2-inch pieces 1 sprays cooking spray 3 cup cooked brown rice, kept hot
Instructions
1. Preheat oven to 450°F. Gently press tofu between several layers of paper towels to remove excess water; set aside. 2. Warm a large nonstick skillet over medium-high heat. Add oil, spices and salt; swirl skillet to combine. Add onions and cook, stirring often, until onions are very wilted and browned, about 8 to 9 minutes. 3. Combine cauliflower and tofu in a large bowl. Pour onion mixture into bowl and coat with cooking spray; mix with a spoon to thoroughly coat. Spread mixture onto a baking sheet in an even layer. Roast, stirring 3 times, until cauliflower and tofu are golden brown and smell very fragrant, about 1 hour. Serve over rice. Yields about 1 3/4 cups of curry and 3/4 cup of rice per serving.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!