Tofu and Cauliflower in Kolhapuri Sauce
Tofu and Cauliflower in Indian Kolhapuri Sauce. Creamy Spicy Pepper Coconut Sesame Sauce with baked veggies and Tofu. Vegan Gluten-free Nut-free Recipe. Soy-free option.
Servings: 4
Ingredients
For the Tofu and Cauliflower:
- 14 oz firm or extra firm tofu , pressed for 5 mins and cubed
- 2 cups cauliflower , small florets
- 1/3 tsp cayenne
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1 inch ginger
- 5 cloves of garlic
- 2 tsp lime juice
For the Kolhapuri sauce:
- 1 tsp oil
- 1/2 tsp coriander seeds (or use 1 tsp ground coriander, add the ground spice with onion)
- 1/2 tsp black peppercorns (or use 1/4 tsp freshly ground pepper, add it with the onions)
- 1 bay leaf
- 1 cinnamon stick
- 2 cloves
- 1 medium onion sliced
- 1/2 tsp salt ,divided
- 1 tsp sesame seeds
- 2 tsp shredded coconut
- 2 medium tomatoes chopped
- 1/2 tsp garam masala or kolhapuri masala or goda masala, optional (these blends can be found in Indian stores)
- 1.25 cups water
Instructions
- Bake the Tofu+veggies:Press and cube the tof u and add to large bowl. Chop the cauliflower add to the bowl.
- Blend the spices, salt, ginger, garlic, lime juice with 1-2 tbsp of water to make puree. Alternatively, mix minced/paste ginger, minced or crushed garlic, lime with the water and sprinkle spices and salt in the next step.
- Add half of the ginger, garlic mixture to the tofu and cauliflower. (add the turmeric, cayenne and salt if you dint blend them in).
- Toss well and transfer to parchment lined baking sheet or dish. (use baking sheet for crispier, drier tofu, and baking dish for moist). Bake at 400 deg F (205 C) for 25 to 28 mins
- Meanwhile make the Kolhapuri sauce: Heat oil in a large skillet over medium high heat. When just about hot, add the coriander seeds, black pepper, bay leaf, cinnamon cloves and mix well. Cook until fragrant. about 1 minute.
- Add the onion and 1/4 tsp salt. Mix and cook until translucent. Add the sesame seeds and mix in. Add the ginger garlic mixture from step 2 and mix in. Cook for a minute.
- Add the tomatoes, coconut, salt and garam masala if using and mix in. Cover and cook until tomatoes are tender. Deglaze after 2-3 mins if needed. Mash the larger tomato pieces and take off heat. (The mixture will reduce and can easily be transferred to a blender for the next step)
- Remove the day leaf and Blend the sauce with 1 cup of water in a blender until smooth.
- Transfer back to the skillet over medium heat. Add the bay leaf back. Use 1/4 cup water to rinse out the blender and add to the skillet, and bring to a boil. Taste and adjust salt and flavor. Add the tofu and cauliflower and and mix. Cover and cook for 2 to 4 mins for the flavors to meld. Add more spices, salt if needed. Take off heat but let sit covered for a few mins.
- Garnish with cilantro and serve with rice or flatbread. Store: Refrigerate for upto 3 days. As with most Indian sauces, the sauce will get more flavorful and hotter as it sits.
Notes
To make this without Tofu: Use more veggies or 1 cup cooked chickpeas or chickpea tofu instead of tofu
For creamier, add in 2 tbsp nuts such as cashews or peanuts with the tomatoes and then blend the sauce.
Nutrition is for 1 serve
Nutrition
Calories: 160.66kcal | Carbohydrates: 13.8g | Protein: 11.38g | Fat: 7.72g | Saturated Fat: 2.12g | Sodium: 591.02mg | Potassium: 363.82mg | Fiber: 4.32g | Sugar: 4.38g | Vitamin A: 581.64IU | Vitamin C: 36.48mg | Calcium: 167.94mg | Iron: 2.07mg