Butter Tofu & Cauliflower with Homemade Flat Bread
It's no secret that I have a great love of Indian food, despite not having actually been to India yet. It is, however, at the very top of my bucket list. I have a personal preference for Vegetarian foods and the flavour that comes with traditional Indian cooking infused with Ayurvedic herbs are to me the epitome of incredible food! My family only half agrees with me, so I make sure I cook with it every week to try and win them over a little bit, by little bit. When it comes to dairy I honestly find it one of the easiest things to replace, so depending on your dietary preferences or health restriction this one is easy to adjust to your liking. Mid-week dinners can become incredibly boring, meat is such an easy (albeit expensive) grab and I just don’t love eating it more than once a week. So, turning dishes into vegetarian delights is one way I make sure my family maximises the variety of incredible foods we have available to us. Herbs are also a huge part of how I cook, I love them for endless reasons, I use them in limitless ways. If I had one wish for our Western kitchens I would say to fill them with herbs. The health benefits of cooking with herbs on a daily basis far outweigh any supplement that chemist warehouse will try to sell you! This recipe substitutes chicken with tofu & cauliflower, so if you already have a butter chicken recipe that you are a bit partial to, why not try swapping out the chicken with tofu and cauliflower just for something different! When it comes to Indian cooking the ingredient list tends to look a little long, most of it is spices so if you already have a well-stocked spice cabinet you're laughing@! If not, maybe this recipe will be motivation to start your collection.
Ingredients
Yoghurt Marinated Tofu
- 1 Packet GMO Free Firm Tofu
- 1 Cup Plain Yoghurt Greek or Coconut
- 2 tbsp Garram Massala
- 1/2 tsp Cayenne Pepper
- 1 tsp Sweet Paparika
Flavour Paste
- 1 Onion, peeled & diced
- 3 Garlic Cloves, peeled & finely diced
- 2 tbsp Grated Fresh Ginger
- 1 tbsp Grated Fresh Turmeric or Dried Turmeric Powder
- 2 tbsp Cumin Powder
- 1/2 cup Coriander root of hard stems, finely chopped
- 2 tbsp Dried Sweet Paprika Powder
- 1/3 cup Butter Grass Fed If Possible
- 1 tsp Dried Cayenne or Chilli Powder
- 1/4 Cup Tomato Paste
- 3 Tbsp Honey
Curry
- 1 Cup Veggie Stock Homemade if Possible
- 2 Sticks Celery, finely chopped
- 1 Small red Capsicum, finely chopped
- 1/2 Medium head of cauliflower, chopped into bite-sized pieces
- 1 Cup Water reserved as needed
- Salt & Pepper to taste
Instructions
Yoghurt Marinated Tofu
- Rinse & chop tofu into bite-sized pieces. Combine with Yoghurt & Spices.
- Cover and refrigerate for 30 mins.
Curry
- Start with the Flavour Bomb, you are far superior to the shite on the supermarket shelf!
- Heat a deep heavy-based pan over medium-high heat. Add butter or ghee and allow to melt.
- Add in onion & garlic, stirring occasionally, cook until transparent about 3-4 minutes.
- Add in grated ginger & turmeric, add in the rest of the spices, and stir well. cook for a further 1-2 minutes, do not allow to burn.
- Add in tomato paste & honey, cook until the pungent smell of herbs fills your nostrils and makes your mouth water.
- Add in the stock and the veggies, stir to combine and turn the heat down to simmer. cook stirring occasionally for 20-30 minutes adding in a little water if it starts to stick on the bottom of the pan.
- Take the marinated tofu out of the fridge and add the entire bowl, yoghurt marinade & all to the pan. Stir to combine & continue to simmer.
- Flavours develop as you continue to cook on low simmering heats, so depending on how much time you have, keep adding a little water and stirring every few minutes season with salt & pepper until you are ready
- Optional ** You can add in more yoghurt or 1/2 cup of cream if you prefer a milder version or if you are serving chilli adverse people
- ENJOY!
NOTES
- Serve with big handfuls of fresh Coriander & a dollop of your favourite plain yoghurt
- My homemade yoghurt flatbread is a perfect companion to this dish, it is my kid's favourite part! check out the recipe here!
- My Butter Tofu & Cauliflower Curry will keep in an airtight container in your fridge for up to 7 days.
