Tofu and Cauliflower in Kolhapuri Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4
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Calories
16066 kcal
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Course
Main Course
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Cuisine
Indian
Tofu and Cauliflower in Kolhapuri Sauce
Description
Tofu and Cauliflower in Kolhapuri Sauce is a spiced, vegan main dish featuring firm tofu and small cauliflower florets, seasoned with turmeric, cayenne pepper, ginger, garlic, and lime, then baked to infuse flavor and texture. The Kolhapuri sauce is prepared by toasting coriander seeds, black peppercorns, bay leaf, cinnamon, and cloves, then cooking sliced onions with sesame seeds and shredded coconut before adding chopped tomatoes and optional garam masala. The combination creates a deeply aromatic sauce that coats the tofu and cauliflower, balancing heat and earthiness.
The tofu provides a firm texture that contrasts with the tender cauliflower, both enhanced by the bright and spicy sauce. Baking the tofu and vegetables first enables a roasted flavor and a firmer bite, while the sauce adds moisture and complexity. This dish can be enjoyed with rice or flatbread, making it a substantial and flavorful vegetarian option for a main course.
The recipe notes suggest that chickpeas or additional vegetables can substitute tofu if desired, and blending the sauce with nuts like cashews or peanuts will add creaminess. These adjustments allow flexibility while maintaining the dish's characteristic spice and texture.
Ingredients
For the Tofu and Cauliflower:
- 14 oz firm tofu pressed for 5 mins and cubed, or extra firm tofu
- 2 cups cauliflower , small florets
- 1/3 tsp cayenne pepper
- 1/2 tsp Turmeric
- 1/2 tsp salt
- 1 inch ginger
- 5 cloves garlic
- 2 tsp lime juice
For the Kolhapuri sauce:
- 1 tsp neutral cooking oil generic cooking oil
- 1/2 tsp coriander seeds (or use 1 tsp ground coriander, add the ground spice with onion)
- 1/2 tsp black peppercorns (or use 1/4 tsp freshly ground pepper, add it with the onions)
- 1 bay leaf
- 1 cinnamon stick
- 2 cloves
- 1 onion sliced, medium
- 1/2 tsp salt ,divided
- 1 tsp sesame seeds
- 2 tsp coconut shredded
- 2 tomato chopped, medium
- 1/2 tsp garam masala or kolhapuri masala or goda masala, optional (these blends can be found in Indian stores)
- 1.25 cups water
Instructions
- Bake the Tofu+veggies:Press and cube the tof u and add to large bowl. Chop the cauliflower add to the bowl.
- Blend the spices, salt, ginger, garlic, lime juice with 1-2 tbsp of water to make puree. Alternatively, mix minced/paste ginger, minced or crushed garlic, lime with the water and sprinkle spices and salt in the next step.
- Add half of the ginger, garlic mixture to the tofu and cauliflower. (add the turmeric, cayenne and salt if you dint blend them in).
- Toss well and transfer to parchment lined baking sheet or dish. (use baking sheet for crispier, drier tofu, and baking dish for moist). Bake at 400 deg F (205 C) for 25 to 28 mins
- Meanwhile make the Kolhapuri sauce: Heat oil in a large skillet over medium high heat. When just about hot, add the coriander seeds, black pepper, bay leaf, cinnamon cloves and mix well. Cook until fragrant. about 1 minute.
- Add the onion and 1/4 tsp salt. Mix and cook until translucent. Add the sesame seeds and mix in. Add the ginger garlic mixture from step 2 and mix in. Cook for a minute.
- Add the tomatoes, coconut, salt and garam masala if using and mix in. Cover and cook until tomatoes are tender. Deglaze after 2-3 mins if needed. Mash the larger tomato pieces and take off heat. (The mixture will reduce and can easily be transferred to a blender for the next step)
- Remove the day leaf and Blend the sauce with 1 cup of water in a blender until smooth.
- Transfer back to the skillet over medium heat. Add the bay leaf back. Use 1/4 cup water to rinse out the blender and add to the skillet, and bring to a boil. Taste and adjust salt and flavor. Add the tofu and cauliflower and and mix. Cover and cook for 2 to 4 mins for the flavors to meld. Add more spices, salt if needed. Take off heat but let sit covered for a few mins.
- Garnish with cilantro and serve with rice or flatbread. Store: Refrigerate for upto 3 days. As with most Indian sauces, the sauce will get more flavorful and hotter as it sits.
Notes
- Pressing tofu before cubing ensures better texture and flavor absorption.
- You can replace tofu with chickpeas or extra vegetables if preferred.
- Adding 2 tablespoons of nuts such as cashews or peanuts when blending the sauce creates a creamier texture.
- Use a baking sheet for crispier tofu or a baking dish for a moister result.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 16066 kcal
% Daily Value*
| Calories | 160.66kcal | 8% |
| Carbohydrates | 13.8g | 5% |
| Protein | 11.38g | 23% |
| Fat | 7.72g | 12% |
| Saturated Fat | 2.12g | 11% |
| Sodium | 591.02mg | 25% |
| Potassium | 363.82mg | 8% |
| Fiber | 4.32g | 17% |
| Sugar | 4.38g | 9% |
| Vitamin A | 581.64IU | 12% |
| Vitamin C | 36.48mg | 41% |
| Calcium | 167.94mg | 17% |
| Iron | 2.07mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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