Tofu! - Cauliflower and Tofu With Tikka Spices

[Guest guest]

* Exported from MasterCook *

 

Cauliflower and Tofu With Tikka Spices

 

Recipe By :This Can't Be Tofu! - Deborah Madison, pg 82

Serving Size : 4 Preparation Time :0:00

Categories : Curries & Braises

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 carton firm tofu

1 1/2 cups white or brown basmati rice

1 small cauliflower -- cut into small florets

2 tablespoons vegetable oil

salt

1/4 cup cashews -- finely chopped or ground

1 can coconut milk, light or regular

1 garlic clove -- pressed or minced

1/4 cup chopped cilantro

1/2 cup yogurt -- drained

2 scallions -- thinly sliced

mango or other chutney

SPICE MIX:

2 teaspoons garam masala

2 teaspoons ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric

1/2 teaspoon nutmeg

1/4 teaspoon ground cardamom

1/8 teaspoon ground cloves

1 teaspoon ground red chile or hot paprika

 

Drain and press the tofu, then begin cooking the rice. Steam the cauliflower

until tender, but not cooked all the way through. Rinse and set aside.

Assemble the ingredients for the spice mix and place them in a pie plate.

 

Slice the tofu into rectangles about 3/4 inch long and about half as wide. If

the tofu is still damp, blot it further with a paper towel, then coat it with

the spice mix.

 

Heat the oil in a wide skillet. Add the tofu, season with 1/2 teaspoon salt,

and cook over medium-high heat for 4 minutes. The surface will be browning, but

it's hard to see through the color of the spices. Turn the tofu a few times so

that it browns evenly.

 

Add the cashews, coconut milk, and garlic to the pan. Slide the pan back and

forth to pick up all the spices and distribute everything evenly, then reduce

the heat so that the milk just simmers. Add the cauliflower and cook, covered,

until it's warmed through and tender, about 5 minutes. Taste for salt and stir

in the cilantro.

 

Divide the rice among 4 plates and spoon the curry and its sauce on top. Spoon

some yogurt over each serving and sprinkle scallions over all. Add a spoonful

of chutney on the side or pass it separately

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 541 Calories; 30g Fat (47.7% calories

from fat); 13g Protein; 60g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol;

84mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0

Fruit; 0 Non-Fat Milk; 5 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 2155 0 0 0 0 2741 0 0 0 0 382 0 492 0 0 0 0 0 0 3611