Indian-Inspired Cauliflower & Tofu Bowl
Enjoy a delightful combination of roasted cauliflower, chickpeas, and caramelized tofu, all tossed in fragrant spices and topped with a delectable curry dressin
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Cooking tools:
- Oven
- Baking sheet
- Skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Can opener
- Colander
- Spatula
- Spoon
- Garlic press
- Grater
- Plate
Ingredients
- 1 head(s) cauliflower (cut into florets)
- 2 tablespoon(s) light oil ((such as coconut or vegetable))
- salt
- pepper
- 1 14oz can(s) chickpeas (drained and rinsed)
- 1 12oz block(s) extra-firm or firm tofu (drained and cubed)
- 2 clove(s) garlic (minced or pressed)
- 1 teaspoon(s) fresh ginger (minced or grated)
- 2 teaspoon(s) brown sugar (or coconut sugar)
- 1 tablespoon(s) apple cider vinegar
- 2 tablespoon(s) olive oil
- 2 tablespoon(s) curry powder
- 1/4 teaspoon(s) salt
- 4 tablespoon(s) cilantro (chopped)
- 2 green onions (sliced)
- 1 small apple (diced)
- 4 tablespoon(s) roasted cashews ((omit for nut-free))
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