So I have been making this Curry Tofu With Cauliflower recipe for a long time and I decided it is time to share it. It is the perfect low-carb vegan dish that is so easy to prepare.
If you aren’t on a low-carb vegan regime then enjoy this dish served with Jamaican Rice And Peas, Baked Plantains, and Jamaican Steamed Cabbage for the ultimate Jamaican vegan comfort dish.
Curry Tofu With Cauliflower Ingredients
- Tofu – I love to use super-firm or extra firm tofu.
- Bragg’s Liquid Aminos – substitute with 1/2 teaspoon salt or soy sauce.
- Curry Powder – I used a blend of Jamaican Betapac and Trinidadian Chief Curry both excellent Caribbean curry powders. I use some of the curry powder to saute the tofu and the rest to add to the cauliflower coconut sauce.
- Coconut Oil – I love to use coconut oil in my curries, I think it gives extra flavors but use your favorite.
- Onion – any onion will do, white, yellow, or red.
- Garlic – minced fresh garlic works great.
- Ginger – fresh grated ginger tastes the best.
- Green Onion – We love to use green onion or scallion in our Jamaican dishes.
- Bell Pepper – You can use red or green, I prefer red though since green is too strong for my digestion.
- Thyme – I used fresh thyme but 1/2 teaspoon of dried will be fine.
- Allspice Powder – added for that Jamaican flavor. A little goes a long way!
- Cauliflower Florets – You can use fresh or frozen. I found some precut fresh florets in the store, saves time.
- Coconut Milk – I used coconut milk in the can, if you have fresh then that tastes even better.
- Water – added to lighten the coconut milk
- Vegan Bouillon – I used bouillon for extra flavor boost but adding salt to taste is also good.
- Scotch Bonnet Pepper – I like to add for flavor, whenever I don’t have I use another Caribbean pepper or 1/4 teaspoon cayenne pepper. You can omit.
How To Make Curry Tofu With Cauliflower?
- Place tofu cubes in a bowl, toss with Bragg’s Liquid Aminos, and 1 tablespoon curry powder.
- Heat oil in a large saucepan over medium-high heat. Add tofu and cook until golden brown and crispy,about 3 minutes, turn with a spatula and cook for another 3 minutes or until crispy.
- Using a slotted spoon, remove the tofu, and set aside.
- You might need to add extra oil, add the remaining 2 tablespoons curry powders and cook until dark brown but not black. Make sure you are stirring constantly!
- In Jamaica, we refer to this method as, ‘burning the curry’.
- Add the onion, garlic, ginger, green onion, bell pepper, thyme, and vegan bouillon. Cook for about 1 minute, stirring constantly.
- Add cauliflower florets and stir to coat.
- Stir in the coconut milk, cover saucepan and bring to a boil, reduce heat to simmer and cook for about 20 minutes or until cauliflower florets are tender.
- Stir in sauteed tofu and serve.
Other Amazing Vegan Curry Recipes To Try
- Jamaican Style Chickpea Curry
- Curry Cabbage
- Butternut Squash Coconut Curry
- Jamaican Spicy Curry Potato
- Instant Pot Vegan Jackfruit And Potato Curry
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Nutrition
- Energy:
- 133 kcal / 556 kJ
- Fat:
- 11 g
- Protein:
- 6 g
- Carbs:
- 7 g
Cooking Time
- Preparation:
- 15 min
- Cooking:
- 35 min
- Ready in:
- 50 min
For:
10 Servings
Ingredients
- 1 pound extra-firm tofu, pressed and cut into cubes
- 1 tablespoon Bragg's liquid aminos
- 3 tablespoons curry powder, divided
- 2 tablespoons coconut oil, or more if needed
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 2 green onion, sliced
- 1/2 medium bell pepper, diced
- 2 sprigs fresh thyme, or 1/2 teaspoon dried
- 1/4 teaspoon allspice powder
- 3 cups cauliflower florets
- 1 cup coconut milk
- 1 cup water
- 1 vegan bouillon, or salt to taste
- 1 whole Scotch Bonnet pepper, or 1/4 teaspoon Cayenne pepper
Instructions
- Place tofu cubes in a bowl, toss with Bragg's Liquid Aminos, and 1 tablespoon curry powder.
- Heat oil in a large saucepan over medium-high heat. Add tofu and cook until golden brown and crispy,about 3 minutes, turn with a spatula and cook for another 3 minutes or until crispy.
- Using a slotted spoon, remove the tofu, and set aside.
- You might need to add extra oil, add the remaining 2 tablespoons curry powders and cook until dark brown but not black. Make sure you are stirring constantly!
- Add the onion, garlic, ginger, green onion, bell pepper, thyme, and vegan bouillon. Cook for about 1 minute, stirring constantly.
- Add cauliflower florets and stir to coat.
- Stir in the coconut milk, cover saucepan and bring to a boil, reduce heat to simmer and cook for about 20 minutes or until cauliflower florets are tender.
- Stir in sauteed tofu and serve.
