Tofu Curry with Peas and Cauliflower

  • Currently 4/5
adapted from Not Your Mother's Slow Cooker Cookbook, BH and JK
2 packages tofu, firm
3 tbs oil, olive or sesame
3 onions, medium
2 cloves garlic, OR
2 jalapeno, seeded
1.5 tsp coriander, ground
1 tsp turmeric
1 tsp cumin, ground
1 tbs ginger, fresh, grated/chopped
2 tsp paprika
0.5 tsp red pepper flakes
0.5 tsp brown mustard seed
28 oz crushed tomatoes
1/2 lemon, juice of
1 head cauliflower, florets only
1 c frozen peas, OR
3 c baby spinach, fresh
rice, cooked
1. Heat oil medium-high.
Saute onion until soft, 5 min.
Add garlic/chiles, spices and seeds.
Cook gently with stirring, 2 min.
Add tomatoes and lemon juice, mix well.
Puree half of the mixture.
2. Layer in slow cooker:
1/3 of tofu
1/4 sauce
1/3 cauliflower
Repeat 2x.
Top with remaining 1/4 sauce.
3. Cook on High for 1 hour, then Low for 4-4.5 hours.
4. Add peas / spinach, season with salt.
Finish at High for 30 min.
5. Serve over rice.
Meal   DinnerCuisine   Indian
Dish   Main DishCooking Method   Slow Cooker
Main Ingredient   Tofu/SoyStyle   One Dish Meals
Prep Time   15 to 30 minutesCooking Time   more than 2 hours
Features   Dairy-Free, Diabetic-Friendly, High-Fiber, Low-Calorie, Low-Carbohydrate, Low-Fat, Low-Sodium, Vegan, Vegetarian, Wheat/Gluten-Free

Joel Bader

Member since Dec 2009

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