Cauliflower & Tofu Curry

Cauliflower & Tofu Curry

This is one of those recipes that, on first look, may seem a bit bland. However, once these subtle flavors have simmered awhile, they come together in a complex and beautiful way! I have made this curry about once a week for months now, one of us is always craving it.

This dish is super quick and easy to prepare, packed with nutrition, and surprisingly tasty. I only use about 1 Tbsp of curry powder, but feel free to add more if you like it stronger and spicier. This is also great served with quinoa instead of brown rice!

1 medium onion, diced
2 medium carrots, sliced
1 small cauliflower, about 3 cups florets
1 pound super-firm tofu, cubed
1 Tbsp curry powder
1 can fire-roasted crushed tomatoes
1 cup vegetable broth
1 can chickpeas
1 cup frozen peas
1 can unsweetened coconut milk
Salt and pepper to taste
Fresh chopped cilantro for garnish (optional, but oh so good!)

In a large skillet over medium-high heat, sauté onion and carrot in olive oil until soft, about 5 minutes.

Add cauliflower, tofu, and curry powder, and stir well. Add tomatoes and vegetable broth and cook covered for about 10 minutes.

Add chickpeas, peas, coconut milk, salt and pepper, and cook uncovered for another 10 minutes or until sauce starts to thicken.

Serve over rice and garnish with fresh chopped cilantro.

Nutrition
Servings: 8
Per serving: 343 calories (142 from fat), 15.8g total fat, 10.3g saturated fat, 0mg cholesterol, 245mg sodium, 38.1g total carbohydrate (12.5g dietary fiber, 11.7g sugar), 16.8g protein, 69% vitamin A, 47% vitamin C, 21% calcium, 30% Iron

  • Good Points: High in dietary fiber, manganese, vitamin C, and very high in vitamin A, vitamin B6, and protein
37 Comments
  1. This looks great, I am going to give it a try!

  2. This looks lovely. Such a beautiful color too! I often make cauliflower with paneer (indian cheese) and chickpeas, but I love this vegan and healthier option!

  3. We love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. We are new but at foodieportal.com we are not photography snobs, we are just foodies.

  4. Hi Patrick,
    What would be a good plant to substitute for the tofu? Some kind of bean?
    Thanks!

    • Hi Cheryl!
      You can certainly use beans, more chickpeas, or you can just omit the tofu if you like! It’s still great without it! :-)

  5. Hello Partrick. What’s the best curry to use in this recipe? To many options n ethnic style of curry. Thanks.

    • Hi Victoria! I’ve used a couple of different curry powders for this and they have all worked great! It will change the flavor dramatically, so go with one you like!

  6. I made this tonight and was very pleased. Thank you for the recipe!

  7. Are there any substitutions that can be made for the coconut milk, in order to have a lower fat content? Thanks!

    • You can substitute light coconut milk (about 1/2 the fat as regular), or use unsweetened almond milk which has very little fat! Give it a try and let us know how it turns out! :-)

  8. Made this for the second time tonight! Absolutely amazing, it’s officially in the rotation. I also think this will be a crowd pleaser to serve if I have non vegan friends/ family over!

  9. Hi, this looks great! I was just wondering if the nutritional information includes rice?
    Thanks and can’t wait to try!

    • Good question Katrina! As a rule I provide nutritional info only for the ingredients listed in the recipe, so in this case it does not include the rice. Enjoy! :-)

  10. You are going to be so sick of my comments but I’m on your blog weekly making your stuff:) tonight I used fresh tomatoes and broccoli instead of cauliflower (how could I not have any?) and it was still amazing!

  11. Was a little skeptical that this would be to bland, but wow this turned out amazing. Going in my rotation of recipes for sure!

  12. […] *Cauliflower & Tofu Curry from theveganroad […]

  13. Thank you for this recipe! I made it today and both my fiance and I loved it! We’re not vegan, but are very health-conscious. The only changes I made were to use avocado oil with a bit of dark sesame oil in the beginning instead of olive oil and I added some quartered baby portobello mushrooms (the ones from Costco, love those!) at the same time I added cauliflower, and it turned out delicious. Will definitely make it again and will try variations with broccoli, zucchini and other veggies.

  14. Pinned this a while ago, and decided to make this tonight to test out before our newly vegan kids come for dinner. It was wonderful!!! Just started following your pinterest board and look forward to trying new recipes! Anxious to try the vegan ice cream recipe!! Thanks for sharing!

  15. Just waiting to add the final ingredients and it smells amazing! Love curry of any kind and this is very simple recipe. I however did not use the tofu as I forgot to grab some . Oops! Oh well, still looks/smells amazing! :)

  16. I’m looking forward to making this for my vegan daughter tonight. My question has to do with the size of the cans of certain of the ingredients. Would you kindly provide the preferred size can of the tomatoes, chickpeas and coconut milk. I’m figuring 28 oz, 15 oz and 11 oz respectively as those seem the most common sizes. Thanks!

    • Hi Cliff! I use 15.5 oz can crushed tomatoes, 15 oz can chickpeas, and 13.5 oz can coconut milk. Hope that helps! Let us know how she likes it!

  17. I sauteed minced garlic and some ginger paste along with the onions and carrots. I also didn’t have cauliflower or chickpeas but it didn’t matter — i wanted this sauce! Delish. I could have added more curry powder easily. Another Tbsp i bet!

  18. Yum! Made this today. Like everyone else, I was surprised with the flavor. This is really good! I used broccoli instead of cauliflower because that’s what I had on hand.

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