Cauliflower & Tofu Vindaloo
Spicy and protein-packed Cauliflower & Tofu Vindaloo with bold spices, served over rice. Perfect for curry lovers!
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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
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