Tofu Aloo Gobi Recipe

Name: Tofu Aloo Gobi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 garlic cloves, minced; 2 large potatoes, peeled and diced; 1 medium head cauliflower, cut into small florets; 2 teaspoons grated fresh or jarred ginger; 1 teaspoon garam masala or good-quality curry powder, or more to taste; 1/2 teaspoon ground cumin; 1/2 teaspoon turmeric; 1/2 teaspoon dry mustard; 8 ounces firm or extra-firm tofu, sliced, blotted dry, and cut into small dice; 2 medium or 3 plum tomatoes, diced; 1/2 cup frozen green peas; 1/4 cup minced fresh cilantro, optional; Salt to taste

Servings: persons

2 tablespoons olive oil
2 garlic cloves, minced
2 large potatoes, peeled and diced
1 medium head cauliflower, cut into small florets
2 teaspoons grated fresh or jarred ginger
1 teaspoon garam masala or good-quality curry powder, or more to taste
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon dry mustard
8 ounces firm or extra-firm tofu, sliced, blotted dry, and cut into small dice
2 medium or 3 plum tomatoes, diced
1/2 cup frozen green peas
1/4 cup minced fresh cilantro, optional
Salt to taste

1
Heat the oil in a wide skillet or stir-fry pan.
2
Add the garlic and saute over medium-low heat until golden.
3
Add the potatoes and about 1 cup of water.
4
Cover and bring to a simmer, then cook over medium heat for 5 minutes.
5
Add the cauliflower, sprinkle in the ginger, garam masala, cumin, turmeric, and mustard, and continue to simmer gently for 5 minutes.
6
Stir in the tofu, tomatoes, and peas, and cook over medium-low heat for 10 minutes longer, stirring occasionally.
7
Stir in the optional cilantro, season with salt, and serve.
8
My favorite partner for this is Lentils with Greens and Sun-Dried Tomatoes (page 111).
9
Something fruity makes a nice counterpoint to the strong flavors of the meala platter of orange slices with chunks of pineapple and/or mango, for example.
10
Or, if you have more time and want to make another easy dish, try Fruitful Red Slaw (page 177).
11
If you have a little more time and are accommodating larger appetites, Curried Chickpeas with Chutney Bulgur (page 98) makes a filling companion dish.
12
Serve with a cooling salad of diced tomatoes and cucumbers (with chopped cilantro, if youd like), dressed in a creamy vegan dressing.
13
Calories: 177
14
Total Fat: 8g
15
Protein: 10g
16
Carbohydrates: 20g
17
Fiber: 5g
18
Sodium: 50mg

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 garlic cloves, minced, 2 large potatoes, peeled and diced, 1 medium head cauliflower, cut into small florets, and more.

Yes, Tofu Aloo Gobi falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu Aloo Gobi

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