Herbivore Holiday Cooking: Curried Cauliflower and Tofu

This hearty vegetarian dish is perfect to serve with sides of potatoes and vegetables for the holidays.  This recipe is derived from Weight Watchers, so it is very low cal and low fat but high in protein.  The original recipe calls for it to be served on a bed of rice, which is an option, but it is also a delicious stand-alone protein dish that you can compliment with the side dishes of your choice.



  • 1 container of extra-firm, low-fat tofu (recommend Blue Menu), cut into cubes
  • 2 tablespoons olive oil
  • 3 tablespoons curry powder
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cumin
  • teaspon sald
  • 1 large onion, sliced
  • 1 meadium head cauliflower, cut into pieces


  1. Preheat the oven to 450°F. Spray a large baking sheet with non-stick spray.
  2. Place the tofu between several layers of paper towels.  Let stand 5 minutes to remove moisture, occasionally pressing down with your hands.
  3. Heat the oil in a large skillet over medium-high heat.  Add the curry, ginger, cumin, and salt.  Add the onion and cook, stirring often, until softened and lightly browned, about 8 minutes.
  4. Combine the cauliflower and tofu in a large bowl; spray lightly with non-stick spray.  Add the onion mixture and toss to coat.  Spread the cauliflower mixture in a single layer on the baking sheet.  Bake, stirring occasionally, until the cauliflower and tofu are browned, 25-30 minutes.

Et voilà!  Enjoy a delicious, heart-healthy and ‘green’ holiday meal.


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