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Dinner recipe · from the recipe book

Cauliflower, Tofu and Spinach Tomato Curry

Golden seared tofu and tender cauliflower simmer in a gingery, cumin-scented tomato sauce with silky spinach, served over nutty brown rice.

Cauliflower, Tofu and Spinach Tomato Curry

Ingredients

  • 1⅓ cups240 gLong-grain brown rice, dryrinsed
  • 3 cups720 gWater
  • 14 oz400 gFirm tofupressed and cut into 3/4-inch cubes
  • 2 tbsp28 gCanola oil
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1½ tbsp8 gCurry powder
  • 2 tsp4 gGround cumin
  • ¾ tsp2 gGround turmeric
  • 2 tbsp32 gTomato paste
  • 1¾ lb800 gDiced tomatoes, canned
  • 4¼ cups florets450 gCauliflowercut into small florets
  • 1 medium119 gRed bell pepperdiced
  • 6 cups loosely packed180 gBaby spinach
  • ¾ tsp5 gSalt
  • ½ cup120 gPlain yogurt, low-fat
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prepare all the vegetables, press and cube the tofu, and measure the spices before you start.
  2. Bring 480 g of the water and the brown rice to a boil in a saucepan, cover, and simmer on low for 40 to 45 minutes until tender; rest covered for 5 minutes.
  3. Meanwhile, heat half of the canola oil in a Dutch oven over medium-high heat. Add the tofu and sear 8 to 10 minutes, turning, until golden on most sides. Move the tofu to a plate.
  4. Lower the heat to medium and add the remaining half of the canola oil. Cook the onion for 6 minutes until soft and golden.
  5. Stir in the garlic and ginger for 1 minute, then the curry powder, cumin and turmeric for 30 seconds until fragrant.
  6. Stir in the tomato paste and cook 1 minute, then add the canned tomatoes, the remaining 240 g of water and the salt.
  7. Add the cauliflower and red bell pepper, bring to a simmer, cover and cook 15 minutes until the cauliflower is tender.
  8. Return the tofu to the pot, then stir in the spinach a handful at a time until wilted, about 2 minutes.
  9. Take the pot off the heat and stir in half of the yogurt for a creamy sauce.
  10. Serve the curry over the brown rice, topped with the remaining half of the yogurt and the cilantro.

Contains: Milk, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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