|POINTS® Value | 8
Servings | 4
Preparation Time | 20 min
Cooking Time | 70 min
Level of Difficulty | Moderatemain 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 serving cooking spray (5 one-second sprays per serving)
3 cup cooked brown rice, kept hot
- Preheat oven to 450°F. Gently press tofu between several layers of paper towels to remove excess water; set aside.
- 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.
- 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.