Indian Cauliflower & Tofu Bowl

Indian Cauliflower & Tofu Bowl

Serves 4

1 head cauliflower, cut into 1”

(2.5cm) bite-size pieces

1 tbsp. olive oil

salt & pepper

14 oz. (400g) can chickpeas, drained & rinsed

1 tbsp. coconut oil

1 lb. (450g) tofu, pressed dry, cut into cubes

2 cloves garlic, minced

1 tsp. ginger, minced

2 tsp. coconut sugar

For the dressing:

1 tbsp. apple cider vinegar

2 tbsp. olive oil

2 tbsp. Madras curry powder

¼ tsp. salt

For the garnish:

4 tbsp. cilantro, chopped

2 green onions, sliced

1 small apple, diced

4 tbsp. toasted cashew nuts

What you need to do

Preheat the oven to 425°F (220°C).

Place the cauliflower in a bowl and drizzle with olive oil, ½ teaspoon of salt, and black pepper to taste. Lay the cauliflower onto a baking sheet and place into the hot oven to roast for 20 minutes until golden.

Remove the baking sheet from the oven, push the cauliflower to one side and add the chickpeas to the baking sheet. Place back into the oven for a further 5 minutes until the chickpeas have warmed through.

Heat the coconut oil in a pot over medium-high heat. Add the tofu to the pot along with ½ teaspoon of salt and a sprinkle of pepper. Sauté the tofu for 3-5 minutes, then flip over and cook for a further 2 minutes. Now add the ginger, garlic and coconut sugar to the pot and sauté for 1-2 minutes until the tofu is well coated and golden. Remove from the heat.

To make the dressing, place the apple cider vinegar, olive oil, curry powder and sea salt together in a small bowl and stir to combine.

Now gently mix the chickpeas, roasted cauliflower, caramelized tofu, and dressing in a large bowl. Add the chopped cilantro, green onions, apple and cashews, and toss to combine. Serve warm

Serving suggestion: rice (not included in nutritional breakdown).