Day 7: Cauliflower two ways

‘Aaaaaagh the tofu!’ I howled, leaping out of bed. You see what Veganuary has done to me? In what universe would that be a normal exclamation of a Monday morning? Truly I am living the vegan dream.

The tofu in question is a pack that Si had rescued from the yellow sticker shelf in Tesco a few days back, and which has been residing in the freezer since then. It was also a vital ingredient in my plans for tonight’s dinner – really I should have taken it out last night, but it was just about ok.

What was on the menu? Cauliflower, lentil, and tofu curry – a hearty, warming end to the day, as I’d only had a light lunch (roasted broccoli and garlic soup, since you’re asking – an even simpler version of the tasty bowlful I made a couple of days ago), and in an effort to use up some more of the bountiful veg we bought at the market.

To start, I fried a diced onion and four (small) crushed cloves of garlic, before adding a teaspoon each of cumin, garam masala, turmeric, ground coriander, and chilli powder, and a dash of ginger. A splash of water to stop the onions burning once the spices had been added, and then in with the lentils. Once everything was nicely mixed together I poured in some vegetable stock, brought it to the boil, and then reduced to a simmer – 30 minute timer ON!

While the pan bubbled away, I diced the tofu and fried it nice and crispy with some soy sauce, garlic oil, and ginger; and cut up lots of little pieces of cauliflower – when the timer went, the cauliflower went into the curry for 15 minutes (to make sure it still had some bite), and the tofu for the last 5 (to make sure it didn’t go soggy), then it was time to stir through some finely-chopped coriander leaves and to dish up!

I served the curry with some of the cauliflower pickle (aka Cauliflower ceviche) that I first attempted back in September, plus a gorgeous fluffy, chewy naan bread that Si made in the skillet. Teamwork = delicious savoury flavours and a cosy, filling dinner 🙂