Tofu Eggplant And Cauliflower Curry Recipe

Cooking Directions

• STEP 1.Start by preparing the tofu. Drain and press the tofu to remove excess moisture, then cut it into cubes.
• STEP 2.Heat some oil in a large pan or wok over medium heat. Add the tofu cubes and cook until they are golden brown and crispy on all sides. Remove the tofu from the pan and set aside.
• STEP 3.In the same pan, add more oil if needed and sauté the onion, garlic, and ginger until they are fragrant and softened. Add the eggplant and cauliflower and cook for a few minutes until they start to soften.
• STEP 4.Next, add the curry powder, turmeric, cumin, and coriander to the pan and stir well to coat the vegetables. Cook for another minute to toast the spices.
• STEP 5.Pour in the coconut milk and diced tomatoes, and season with salt and pepper. Stir everything together and bring the mixture to a simmer. Reduce the heat to low and let the curry simmer for about 15-20 minutes, or until the vegetables are tender.
• STEP 6.Once the vegetables are cooked, return the tofu to the pan and stir gently to combine. Cook for another 5 minutes to heat the tofu through.
• STEP 7.Serve the tofu, eggplant, and cauliflower curry hot with steamed rice or naan bread. Garnish with fresh cilantro or chopped green onions, if desired.

Cooking Tips

• Pressing the tofu before cooking helps to remove excess moisture and allows it to crisp up better.
• Feel free to adjust the spice level of the curry by adding more or less curry powder and chili flakes.
• For a creamier curry, you can add a splash of coconut cream or cashew cream towards the end of cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve the curry hot with steamed rice or naan bread.
• Garnish with fresh cilantro or chopped green onions, if desired.