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Dinner recipe · from the recipe book

Tofu Cauliflower Tomato Curry with Edamame

Golden pan-crisped tofu and tender cauliflower simmer in a gingery, cumin-spiced tomato sauce with sweet edamame, served over fluffy basmati-style rice.

Tofu Cauliflower Tomato Curry with Edamame

Ingredients

  • 14 oz400 gFirm tofupressed and cut into 1-inch cubes
  • 1 tbsp10 gCornstarch
  • 2 tbsp30 gCanola oildivided
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 2 tsp4 gGround cumin
  • 2¼ tsp4 gGround coriander
  • ¾ tsp2 gGround turmeric
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 2 tbsp30 gTomato paste
  • 14 oz400 gDiced tomatoes, canned
  • 2¾ cups650 gWaterdivided
  • 4¼ cups florets450 gCauliflowercut into small florets
  • 1¼ cups150 gShelled edamame, frozen
  • 3½ oz100 gPlain Greek yogurt, nonfat
  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • ¾ tsp5 gSaltdivided
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 1½ tbsp20 gLemon juice

Steps

  1. Prep first: press and cube the tofu, chop the onion, mince the garlic, grate the ginger, cut the cauliflower into florets and chop the cilantro.
  2. Start the rice: bring the rice, 420 g of the water (about 1 3/4 cups) and a pinch of the salt (about one fifth) to a boil in a small saucepan, cover, cook on low 15 minutes, then rest off the heat, covered.
  3. Toss the tofu with the cornstarch. Heat half the canola oil in a large pot or Dutch oven over medium-high heat and brown the tofu on several sides, 8 to 10 minutes. Move the tofu to a plate.
  4. Add the remaining half of the canola oil to the pot and cook the onion over medium heat until soft and golden, about 6 minutes.
  5. Stir in the garlic and ginger for 1 minute, then the cumin, coriander, turmeric and paprika for 30 seconds until fragrant.
  6. Stir in the tomato paste and cook 1 minute, then add the canned tomatoes, the remaining 230 g of water and the rest of the salt.
  7. Add the cauliflower, cover and simmer until just tender, about 12 minutes.
  8. Stir in the edamame and the browned tofu and simmer uncovered 5 minutes until the sauce thickens.
  9. Take the pot off the heat, let it cool for a minute, then stir in the Greek yogurt and the lemon juice.
  10. Fluff the rice, spoon the curry over it and scatter the cilantro on top.

Contains: Milk, Soy.

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

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