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Crispy Tofu and Roasted Cauliflower Curry

Brandi Dean
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