Name: Tofu Cauliflower Curry
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tbsp avocado oil or neutral oil (or neutral-flavored oil of choice); 2 tsp cumin seeds; 2 tsp black mustard ((can sub brown mustard seeds)); 6 cloves garlic cloves (minced); 2 inch piece fresh ginger root (minced or grated); 1 null serrano (diced); 1.5 tsp coriander powder; 1 tsp ground turmeric; 1 tsp sweet paprika (or hot paprika); 0.25 tsp ground cinnamon; 0.25 tsp ground nutmeg; 15 null dried curry leaves; 1 can coconut milk (full-fat); 1 can tomato sauce; 1 tbsp organic cane sugar (or coconut sugar); 450 g cauliflower (cut into small florets); 1.5 tsp kosher (salt); 0 null black pepper (to taste); 1 block extra-firm tofu (previously frozen and defrosted); 2 tsp sea salt; 2 tsp garam masala; 45 g baby spinach (chopped); 0.5 tbsp lemon juice (freshly squeezed); 16 g cilantro (leaves and tender stems, chopped); 0 null cooked rice or flatbread (white or brown rice, or flatbread of choice)

Instructions

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1

Heat avocado oil or neutral oil (2 tbsp) in a 12-inch sauté pan over medium-high heat. Add cumin seeds (2 tsp) and black mustard (2 tsp) and cook until popping and seeds start to turn golden for 45 to 60 seconds. Add garlic (6 cloves), [2-inch piece fresh ginger root], and 3 serrano peppers (1 to), cook for 90 seconds, stirring frequently. Add coriander powder (1.5 tsp), ground turmeric (1 tsp), sweet paprika (1 tsp), ground cinnamon (0.25 tsp), ground nutmeg (0.25 tsp) and 20 dried curry leaves (15 to) and cook for 30 seconds.
2

Deglaze the pan by pouring in coconut milk (1 can), scraping up any browned bits. Add tomato sauce (1 can) and organic cane sugar (1 tbsp) and bring to a rapid simmer. Stir occasionally and simmer for 3 minutes.
3

Add cauliflower (450 g), kosher salt (1.5 tsp), and pepper , and spoon the curry over the cauliflower. Cover the pan with a lid and adjust the heat to maintain a decent simmer. Cook for 12 to 13 minutes, stirring occasionally, until thickened and the cauliflower is fork-tender.
4

While the cauliflower is simmering, prep the extra-firm tofu (1 block). Bring a large pot of water to a boil. Drain the defrosted tofu. Squeeze out excess water, then slice into 4 slabs. Press slabs gently with paper towels. Slice each slab in half lengthwise (8 slabs), then chop into 0.75-inch cubes.
5

Once the water is boiling, add sea salt (2 tsp). Use a slotted spoon to lower the tofu into the boiling water. Once water comes back to a boil, boil tofu for 2 minutes. Scoop out and drain well.
6

When the cauliflower is tender, add garam masala (2 tsp) and baby spinach (3 cups) to the curry. Stir until spinach is wilted. Nestle the boiled tofu into the curry and toss to combine. Turn off the heat, stir in lemon juice (0.5 tbsp) and cilantro (1 cup), and season with salt as needed. Serve over rice or flatbread .