Cauliflower & Tofu Vindaloo | Tiffany Bee

Ingredients

• 1 medium yellow onion, peeled & halved lengthwise, root removed
• 5 garlic cloves, peeled
• 1/2 head cauliflower, roasted whole but chopped later
• 5 Roma or vine-ripened tomatoes, halved
• 2 Tbsp canola, safflower, sunflower, or vegetable oil
• 1 tsp salt
• 1 Tbsp whole wheat or all-purpose flour
• 4 cups vegetable broth
• 1 Tbsp canola, safflower, sunflower, or vegetable oil
• 1 yellow onion, roughly chopped
• 1/2 cup frozen peas & carrots
• 2 cups zucchini squash (1 large zucchini), quartered & chopped
• 1 package extra-firm tofu, cut into 1/2 inch cubes
• 4 Tbsp Vindaloo curry paste
• 1 Tbsp smoked paprika or chili powder
• 1 cup cilantro, chopped
• 1 lemon, cut into wedges
• Salt & pepper to taste