one head cauliflower, cut or broken in small pieces
1 cup or more extra firm tofu, rinsed, dried with paper towel and cubed
1/4 cup Kalamata olives, chopped
1/4 cup or more, fresh cilantro, roughly chopped
1 tbls or more fresh garlic, chopped or crushed
a few splashes olive oil
approximately 1/2 teaspoon each of the following:
brown and yellow mustard seeds
fenugreek
coriander
cumin
curry powder
turmeric
kosher salt
cayenne pepper (optional)
Preparation
– Heat pan and lightly roast mustard and fennel seeds until they begin to pop.
– Add olive oil to pan and turn heat up to high but don’t let the oil smoke before you add tofu,cauliflower and garlic.
– Stir fry until tofu browns a bit.
– Add the spices, including the salt, and then add about 1/4 cup water to the pan.
– The pan will start to steam and that’s what you want to get all the flavors fusing together. Cover for a couple minutes and reduce heat a bit. The water will reduce so you just need to keep adding a little water at a time until the cauliflower is tender and all the spices are blended.
– In the last couple minutes, add the olives and the cilantro.
Serving suggestion:
This is delicious served with your favorite steamed rice!
Enjoy
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