Cauliflower Tofu Chickpea Curry
Tofu and cauliflower are the perfect blank canvas to carry the Indian flavors of mustard seeds, ginger, curry powder and cayenne pepper. Chickpeas bring their protein and hearty mouth feel to this easy to prepare one pot wonder!
· 1 (14 ounce) package extra-firm tofu
· 3 tablespoons grapeseed, canola or peanut oil
· 1 tablespoon mustard seed
· 1 tablespoon cumin seeds
· 1 can artichokes, diced
· 1 teaspoon asofoetida (hing) from the Indian store)
· 1 tablespoon ginger root, minced
· 4 teaspoons curry powder
· 1/8 teaspoon cayenne pepper
· 1 head cauliflower, cut into florets
· 1 (15 ounce) can diced tomatoes
· 1/4 cup vegetable broth
· 1 (15 ounce) can chickpeas
· 1 teaspoon salt
· juice from 1 lemon
· 1/4 to 1/2 cup tofu sour cream
· 1/4 cup chopped cilantro
Prepare a cutting board with a layer of paper towels. Place the tofu on top of the paper towels and top with another layer of paper towels. Place a heavy book or skillet on top of the tofu to squeeze out the excess water. Cut into cubes.
Place the oil in a large pot or deep skillet over medium-high heat. Add the mustard and cumin seeds and cook for about 1 minute, or until they begin to pop.
Reduce heat to medium. Add the artichokes to the pot and cook 6-8 minutes, or until soft and translucent. Season the artichokes with the asofoetida, ginger, curry powder and cayenne pepper and cook for 1 minute more, stirring constantly.
Add the cauliflower florets, cubed tofu, canned tomatoes with their juices and broth. Stir well and bring to a boil. When the mixture boils, turn heat down to medium-low, cover the pot and simmer for about 5 minutes. Add the chickpeas to the pot. Season with salt, add the tofu sour cream and simmer, covered, for about 10 minutes.