Prepare to embark on a culinary journey that will transform your ordinary weeknight dinner into an extraordinary flavor explosion! This Tofu and Cauliflower in Kolhapuri Sauce is not just a recipe—it's a tantalizing dance of spices, textures, and bold Indian flavors that will make your taste buds sing with excitement. Whether you're a vegetarian seeking a protein-packed meal or a spice lover craving an authentic Indian experience, this dish promises to be your new obsession.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 block firm tofu, cubed
- 1 cup cauliflower florets
- 1 onion, chopped
- 2 tomatoes, pureed
- 2 tbsp Kolhapuri masala
- 1 tsp turmeric
- Salt to taste
- 2 tbsp oil
- Cilantro for garnish
Instructions
- Prepare the tofu by draining excess water and pressing it between paper towels for 15 minutes to remove moisture. Cut the tofu into 1-inch cubes.
- Wash and separate the cauliflower into small, uniform florets, ensuring they are roughly the same size for even cooking.
- Heat oil in a large skillet or kadai over medium-high heat. Add the chopped onions and sauté until they turn golden brown and translucent, about 4-5 minutes.
- Add the pureed tomatoes to the skillet, stirring continuously. Cook the tomato mixture until the oil starts to separate from the masala, approximately 5-6 minutes.
- Sprinkle Kolhapuri masala, turmeric, and salt into the sauce. Mix well and cook for another 2-3 minutes to allow the spices to release their flavors.
- Gently add the tofu cubes and cauliflower florets to the sauce. Stir carefully to coat the vegetables and tofu with the spice mixture.
- Reduce heat to medium-low, cover the skillet, and let the dish simmer for 10-12 minutes. This allows the cauliflower to cook and the tofu to absorb the flavors.
- Check the seasoning and adjust salt if needed. The sauce should be thick and coat the tofu and cauliflower evenly.
- Remove from heat and garnish with fresh chopped cilantro leaves.
- Serve hot with steamed rice, naan, or roti for a complete meal.
Tips
- Tofu Preparation is Key: Always press your tofu thoroughly to remove excess moisture. This ensures your tofu cubes will crisp up nicely and absorb the rich Kolhapuri sauce.
- Spice Management: Kolhapuri masala is intense, so adjust the quantity based on your heat tolerance. Start with less and add more if needed.
- Cauliflower Cut Uniformity: Ensure your cauliflower florets are similar in size for even cooking. This guarantees each bite is perfectly tender.
- Oil Temperature: Use medium-high heat when sautéing onions to achieve that perfect golden-brown color without burning.
- Simmer Slowly: The magic happens during the slow simmering process. Allow the tofu and cauliflower to gently cook and absorb the spices.
- Fresh Garnish: Always add fresh cilantro at the end to bring a bright, fresh note to the rich, spicy sauce.
- Serving Suggestion: Pair with steamed basmati rice or warm naan to soak up every last drop of the delicious sauce.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 14g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 0mg
