Roasted Cauliflower And Tofu Tikka Masala Recipes

CAULIFLOWER TIKKA MASALA

Steps:

• Pre-heat the oven to 200ºc/390ºF.
• Slice the cauliflower floret off the head of cauliflower. Chop the remaining stalk into bite size pieces. Place the cauliflower into a large roasting tray and drizzle over the oil and season with the spices then place into the oven and roast for 30 minutes until golden brown and cooked.
• In the meanwhile start making the sauce. Fry the onions in the oil until soft and translucent then add the garlic and ginger and fry for another 30 seconds.
• Add all the spices and fry for a minute before adding the tomatoes and tomato paste. Simmer for 5 minutes then add the cream and sugar then simmer for 10 minutes
• Add the roasted cauliflower and butter and stir together then allow to simmer for 5-10 minutes. Season to taste and serve.

VEGAN TIKKA MASALA RECIPE (WITH TOFU AND CAULIFLOWER)

Steps:

• Preheat the oven to 400°F/200°C.
• In a small bowl, mix well all ingredients for the tikka masala seasoning.
• Cut the tofu into bite-sized cubes, add in half of the tikka masala seasoning mixture and drizzle with 1 Tbsp of olive oil. Mix until evenly coated. (If time allows, refrigerate for at least 1 hour).
• Place the marinated tofu into a baking pan, making sure you leave enough space between the pieces and bake for 15-20 minutes until it gets slightly dark brown on the edges.
• Heat the remaining oil in a large pot over medium heat, then sauté the onions, garlic, carrots, bell peppers, until tender, about 4-5 minutes.
• Add in the remaining spice mixture and cook for 30 seconds, just until they start to release their flavors, stirring constantly.
• Stir in water, tomato puree, coconut milk, mushrooms, cauliflower and potatoes.
• Place the lid on and lower the heat. Simmer for about 15 minutes, or until the veggies are fork tender and all flavors are blended.
• Stir in frozen peas, roasted tofu and season with salt and pepper, to your taste. Simmer for another 3-4 minutes, or until the sauce starts to thicken.
• Garnish with fresh cilantro!

CAULIFLOWER TIKKA MASALA

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir cauliflower, mustard, paprika, turmeric and garam masala until crisp-tender, 6-8 minutes. Remove and keep warm., For masala, add oil to pressure cooker. When hot, add onion, cashews, cardamom and cloves. Cook and stir until onion is tender, 4-5 minutes. Add tomatoes and 1/2 cup water. Press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Discard cardamom and cloves. Cool sauce slightly; transfer to a food processor. Process until smooth. Return to pressure cooker., Select saute setting and adjust for low heat. Add garlic and ginger; cook and stir 1 minute. Add milk, almond flour, fenugreek, maple syrup, salt, garam masala and cayenne; simmer, uncovered, until mixture is slightly thickened, 10-12 minutes, stirring occasionally. Press cancel. Stir in yogurt and cauliflower; heat through. Sprinkle with cilantro leaves.

ROASTED CAULIFLOWER AND TOFU TIKKA MASALA

Steps:

• Set oven to 400° and lay cauliflower and tofu on a lined baking sheet.
• Drizzle cauliflower and tofu with olive oil and sprinkle with salt.
• Bake for 20 to 25 minutes. The tofu may need to be flipped half-way.
• Check tofu for desired consistency. If you prefer it more firm, you may bake for another 5 minutes.
• Meanwhile, in a bullet blender, blend 1/2 cup cashews with 1/2 cup water. You can pre-soak the cashews, but it is not necessary. Set this aside.
• In a blender or bullet blender, combine the onion, ginger, garlic and green chilies. Blend until it is a smooth puree.
• In a deep skillet or pot, add 1 tbsp butter (or more!) and 1-2 tbsp of a mild flavored oil such as sunflower.
• Add the whole spices to the oil: cardamom, clove, cinnamon, peppercorn. Turn the flame to high. The oil will become fragrant as it heats up.
• Once the oil is hot, add the onion, ginger-garlic mixture to the pot. Reduce the heat to med-high. Saute until the onion smell begins to go away.
• Add tomato puree, reduce to medium. (Note: Be very careful as this tends to sputter as it heats up. )
• Add 1 tsp red chili powder (optional for heat), and 1 tsp paprika or kashmiri chili powder (for color), 1/2 tsp garam masala, and 2 tsp maple syrup or a sweetener of choice.
• Cover and simmer for 5-10 minutes to reduce the tomato sauce and mellow its strong tomato flavor. Add water as needed so the dish does not burn on the bottom.
• Once the flavors come together and the pungent aroma mellows, reduce the flame and mix in the cashew cream. Feel free to reserve some for garnish.
• Fold in the tofu and cauliflower and sprinkle some kasuri methi on top.
• Garnish with cilantro and serve!

CAULIFLOWER TIKKA MASALA

Steps:

• Whisk together 2 tablespoons of the sour cream, 1 tablespoon of the oil, 1 tablespoon water, 1 1/2 teaspoons of the curry powder, 1/2 teaspoon of the paprika and 1/4 teaspoon salt in a medium bowl. Add the cauliflower and toss to evenly coat. Cover the bowl and marinate for 30 minutes at room temperature.
• Meanwhile, pulse the garlic, ginger, onion and 2 tablespoons water in a food processor until smooth. Heat the remaining 1 tablespoon vegetable oil in a 6-quart Dutch oven or large heavy pot over medium-high heat. Add the onion mixture, garam masala, the remaining 2 1/2 teaspoons curry powder, and the remaining 1 teaspoon paprika. Cook, stirring occasionally, until the mixture starts to stick and brown on the bottom of the pan, about 4 minutes. Add the tomato puree, 1 cup water, the chickpeas and 2 teaspoons salt. Cover partially with a lid and simmer gently until the sauce is slightly reduced and the onion mixture is soft, 10 to 15 minutes.
• Meanwhile, preheat the broiler with a rack positioned about 4 inches from the heat source. Line a baking sheet with foil. Arrange the cauliflower in a single layer and broil, tossing halfway through, until the cauliflower is browned and just cooked through, 8 to 10 minutes.
• Stir the cauliflower and peas into the sauce and return to a simmer, then remove from heat. Stir in the remaining 6 tablespoons sour cream, the butter and cilantro. Serve the tikka masala in bowls with brown rice and lemon wedges. Garnish with cilantro.

CAULIFLOWER & TOFU CURRY

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add carrots and onion; cook and stir until onion is tender, 4-5 minutes. Stir in seasonings., Add cauliflower, tomatoes, tofu and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Stir in garbanzo beans, coconut milk and peas; return to a boil. Reduce heat to medium; cook, uncovered, stirring occasionally, until slightly thickened and cauliflower is tender, 5-7 minutes., Serve with rice. Sprinkle with cilantro.