0.0 – 0 reviews • Cauliflower
| Level: |
Easy |
| Total: |
35 min |
| Prep: |
15 min |
| Cook: |
20 min |
| Yield: |
4 servings |
Ingredients
- 1 loaf medium-firm tofu, cut into 32 equally sized pieces
- 1 tablespoon canola oil + 2 teaspoons extra
- 1/2 teaspoon turmeric
- 1/4 teaspoon paprika or cayenne
- 1 small head cauliflower, florets only, trimmed
- 1 red bell pepper, cored and cut into 1″ squares
- 1 green bell pepper, cored and cut into 1″ squares
- 1/2 head of kale, stripped from their ribs, sliced thinly
- 1 jar Patak’s® Tikka Masala Simmer Sauce
- Small handful cilantro, leaves and soft stems, minced
Instructions
- In a large bowl, mix 1 tablespoon canola oil, turmeric and paprika. Add tofu and toss gently to coat. Allow to marinate as you prep the rest of your vegetables.
- Bring a medium saucepan of water to a boil. Season with salt, and add cauliflower. Blanch, 2-3 minutes, or until cauliflower is crisp-tender. Drain and set aside.
- Warm a large nonstick skillet over medium-high heat. When the pan is hot, add the tofu, and cook until golden brown on at least one side. Remove from heat.
- Add 2 teaspoons oil to the pan. When shimmering, add red and green bell peppers. Saute a couple of minutes until slightly softened and blistered. Add kale, toss to coat with oil, and then cover. Cook 5 minutes until wilted slightly.
- Add cauliflower, tofu and jar of Tikka Masala Sauce. Stir to coat all the vegetables. Turn down pan to a simmer. Cover, and cook 10-15 minutes. Sprinkle with cilantro. Serve over rice.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
130 |
| Total Fat |
7 g |
| Saturated Fat |
1 g |
| Carbohydrates |
10 g |
| Dietary Fiber |
4 g |
| Sugar |
4 g |
| Protein |
9 g |
| Cholesterol |
0 mg |
| Sodium |
39 mg |