Ingredients
Scale
- 8oz firm tofu
- 1 head cauliflower, chopped
- 1 white onion, chopped
- 4 tbs olive oil
- 2 tbs curry powder
- 1 tsp sea salt
- 1 tsp black pepper
- 1 14oz can coconut milk
- 1 tbs corn starch
- 1 tsp garlic powder
- 1 tsp ground ginger
Instructions
- Pre-heat oven to 400 degrees
- Drain tofu
- Place tofu on a plate lined with paper towels, cover tofu with paper towels, place another plate on top and place a heavy object (ex. a can) on top of the plate
- Let stand 15 minutes until paper towels have absorbed the majority of the tofu moisture and tofu feels dry
- Meanwhile, toss the chopped cauliflower and onion with 2 tbs olive oil, 1 tbs curry power, 1/2 tsp sea salt and 1/2 tsp black pepper
- Spread onto baking sheet
- Bake for 20-25 minutes, just until cauliflower is cooked, but not too soft
- When the tofu is ready, heat 2 tbs olive oil in a large skillet over medium heat
- Add the tofu to the skillet
- Cook, flipping occasionally, until tofu is light brown and crispy
- Using a slotted spoon, remove tofu from the skillet and set aside, reserve the olive oil in the skillet
- In a small bowl combine coconut milk and corn starch, whisk until cornstarch is dissolved
- Add 1tbs curry powder, garlic powder, ginger, 1/2 tsp sea salt and 1/2 tsp black pepper, whisk
- When the cauliflower and onions are done in the oven, add to the reserved olive oil in the skillet, cook 2 minutes
- Add tofu, mix
- Pour coconut sauce into skillet, simmer over low heat 3-5 minutes
- Serve over rice, if desired