There is something really healing and comforting about a good curry dish, so I created this vegan Crispy Tofu and Roasted Cauliflower Curry for a friend.

I have been playing around with more plant-based dishes as I find my body has been craving more plants, herbs, and spices. Organic, whole foods have had a  profound impact on how I feel. I spent ten years recovering from Lyme disease, and I credit my diet for helping me maintain my health. There is also something magical about eating mostly plant-based meals that still provide nourishment.

The advantages of a plant-based approach to eating have been well researched and are touted as the healthiest approach to eating.

There are a few interpretations of the diet: Vegetarian, Vegan, Raw Vegan, and Flexitarian. I fall into the flexitarian category as I eat a diet primarily filled with plants, but occasionally eat meat. There are so many benefits to eating a more plant-based meal.

BENEFITS OF A PLANT-BASED APPROACH TO EATING:

1. Lower blood pressure – JAMA Internal Medicine 2014
2. Reduced risk of developing cardiovascular disease – Journal of the American Heart Association 2019
3. Prevent Type 2 Diabetes – PLoS Medicine 2016
4. Decrease risk of obesity – Nutrition and Diabetes 2017
5. May help you live longer – The Journal of Nutrition 2018
6. Decrease your risk for cancer – Cancer Management and Research 2011
7. Could slow the progression of Alzheimer’s – Frontiers in Aging Neuroscience 2017
8. Reduce stress and anxiety – PubMed 2015

Have you thought of transitioning to a plant-based way of eating? Here are a few simple tips to get started:

1. Change your mindset: Try to think in terms of what you’ll be gaining from eating a plant-based diet instead of what you’ll be missing out on.
2. Remember your why: It’s important to get really clear on why you want to eat this way. There are many reasons for eating plant-based – preventing disease, managing blood sugar, reduce depression and anxiety, or reducing your environmental impact.
3. Take it slow: Start out by crowding out the meat on our plate with vegetables, plant-based proteins, and fruit. Ease in by dedicating one day as a plant-based day. How about a Meatless Monday?
4. Become a Flexitarian: Flexitarians have a primarily vegetarian diet but occasionally eat meat or fish. I enjoy seafood and find that my body needs the protein from meat from chicken and fish.

This dish is so easy to make and can be served over rice or cauliflower rice. Enjoy!!

Crispy Tofu and Roasted Cauliflower Curry

Brandi Dean

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Prep Time 15 mins

Cook Time 20 mins

Course Main Course

Cuisine Indian, thai

Servings 4 people

Calories 393 kcal

Ingredients

  

• 14 oz extra firm tofu, cut into bite-sized cubes
• 1 head cauliflower, but into bite-sized florets
• 1 tbsp olive oil, divided
• Salt and pepper, to taste
• 1 tbsp cornstarch, or equal parts arrowroot powder
• 1/2 med red onion, sliced
• 2 cups sugar snap peas, sliced
• 1 red bell pepper, sliced
• 4 tbsp curry paste, green or red
• 2 cans Thai Kitchen unsweetened coconut milk
• 4 limes, cut into wedges, for serving
• 1/4 cup freshly chopped cilantro, for garnish
• cooked cauliflower rice, white, or brown rice, for serving

Instructions

 

• Preheat oven to 375 degrees F
• Place your tofu in a tofu press. If you do not have one, line a plate with 3 layers of paper towels. Place the tofu on the paper towels. Then, lay 3 more layers of paper towels on top of the tofu. Place another plate on top of the tofu and allow the moisture to drain away from the tofu.
• While the tofu is pressing, roast the cauliflower. On a baking sheet, lay out the cauliflower florets, 1/2 of the olive oil, and a liberal seasoning of salt and pepper. Toss with your hands and roast in a preheated oven for 30 minutes, stirring halfway through cooking. Remove the florets once golden and tender.
• Slice the tofu into bite-sized cubes. Toss in the cornstarch, coating evenly.
• Heat a large skillet over high heat and add the other half of the olive over medium heat. Once the pan is hot, add the tofu and fry until crispy on all sides, about 8 minutes. Remove to a plate.
• In the same skillet, add the onion, sugar snap peas, and red bell pepper. Saute 2-3 minutes to soften the veggies lightly. Then add the curry paste and coconut milk and stir until completely homogenous. Bring to a simmer and continue cooking for another 8-10 minutes until the veggies are tender and the sauce has thickened slightly.
• Add the crispy tofu and roasted cauliflower to the pan and allow it to heat through. Serve your curry with lime wedges, cilantro, and over cauliflower rice or white/brown rices.

Keyword curry dishes, gluten free recipes, vegan recipes