Name: Tofu with Mustard and Pan-Roasted Vegetables with Garam Masala
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 4 cups (400 g) cauliflower, cut into small florets (about 1 small cauliflower); 2 tbsp (30 ml) olive oil; 2 onions, cut into large dice; 1 red bell pepper, seeded and cut into large dice; 3 tbsp currants; 1 tbsp (15 ml) apple cider vinegar; 1 tsp garam masala; 2 tbsp (30 ml) Dijon mustard; 1 tbsp (15 ml) maple syrup; 1 tbsp (15 ml) tamari; 1 block (1 lb/450 g) firm tofu, cut into ½-inch (1 cm) slices, then into triangles; 2 tbsp (30 ml) olive oil; Chives and mint leaves, finely chopped (optional)

Preparation

Vegetables
- In a large non-stick skillet over medium-high heat, brown the cauliflower in the oil. Add the onions and bell pepper. Cook until softened and starting to brown. Add the remaining ingredients and cook for 2 minutes while stirring. Season with salt and pepper. Set aside on a serving dish. Clean the skillet.
Tofu
- In a bowl, combine the mustard, syrup and tamari.
- In the same skillet over medium-high heat, brown the tofu in the oil. Add the mustard mixture to the skillet and cook for 5 minutes, turning the tofu over halfway through and swirling the pan to glaze the tofu in the sauce. Place the tofu over the vegetables. Sprinkle with the fresh herbs and serve with couscous or quinoa, if desired.

Tofu with Mustard and Pan-Roasted Vegetables with Garam Masala

Categories

Ingredients

Vegetables

Tofu

Preparation

Vegetables

Tofu

Personal Note

To help you with this recipe

RICARDO The Rock 12" Frypan