This tofu veggie curry bowl is surprisingly easy to make. It has such a unique mix of flavors, from the warm spices of curry and cumin to the tropical taste of coconut oil. Another great low-carb choice. For anticipated busy nights, roast the cauliflower a day or two ahead of time (and try not to get into it before you use it in this recipe!) For a healthier vegetarian choice, try tempeh, which isn’t as processed as tofu. Speaking of low-carb living, check out this recent testimonial I received from an old client and contact Truce today to get started on your own transformation!
Serves 6
Curry Bowl Ingredients
For the cauliflower:
1/2 Tbsp organic unrefined coconut oil, melted
2 tsp curry powder
1 tsp ground cumin
1/4 tsp salt
1 large head of cauliflower
For the tofu bowl:
1 tsp organic unrefined coconut oil
4 medium cloves garlic, minced
1/2 medium sweet onion, chopped
2 containers (5 oz each) firm organic tofu, cut into small cubes
2 tsp curry powder
1/2 tsp salt
1/2 can (12 oz) regular or reduced-fat coconut milk
1 1/2 packages (12 oz each) frozen asparagus spears, thawed and cut into 1-inch slices
Chopped cashews or macadamia nuts for topping
Curry Bowl Directions
- Roast the cauliflower: Preheat oven to 450 degrees F and lightly grease a large baking sheet. Whisk together the melted coconut oil, curry powder, cumin, and salt. Cut the cauliflower into bite-size florets, place in a resealable plastic bag, add the curry mix, and massage to thoroughly combine. Arrange on the baking sheet and roast for 25-30 mins, until tender.
- Melt the additional 1 tsp coconut oil on medium heat in a large fry pan. Add the garlic and onion and saute for 3 minutes, until translucent.
- Add the tofu cubes, curry, salt, and coconut milk, and bring to a simmer.
- Cook uncovered for 10-15 minutes (the liquid won’t completely absorb.)
- Remove from heat and stir in the cut asparagus.
- Spoon into bowls, top with the roasted curried cauliflower, along with your choice sprinkling of cashews or macadamia nuts.
