1. Place tofu on several layers of paper towels. 2. Cover tofu with several more layers of paper towels; top with a cast-iron or other heavy skillet. 3. Let stand 30 minutes. 4. Discard paper towels. 5. Cut tofu into 1/2-inch cubes, then roast for 20 minutes. 6. Place onion in a food processor; pulse until finely chopped. 7. Heat a large skillet over medium heat. 8. Add oil to pan; swirl to coat. 9. Add mustard seeds and cumin; cook 10 seconds or until mustard seeds begin to pop. 10. Add onion and curry powder; cook 10 minutes, stirring frequently. 11. Increase heat to medium-high; cook 2 minutes or until onion is golden, stirring constantly. 12. Place garlic and ginger in food processor; process until a smooth paste forms. 13. Stir garlic mixture into onion mixture; sauté 1 minute, stirring constantly. 14. Stir in tofu, cauliflower, 1/4 cup water, salt, and tomatoes; bring to a simmer. 15. Cover, reduce heat to medium-low, and cook 15 minutes. 16. Uncover, increase heat to medium, and simmer 10 minutes or until cauliflower is tender. 17. Spoon 3/4 cup rice onto each of 6 plates; top each serving with 1 cup tofu mixture. 18. Spoon 2 teaspoons yogurt over each serving; sprinkle with cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
