Tofu Aloo Gobi

Name: Tofu Aloo Gobi
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 2 garlic cloves, minced; 2 large potatoes, peeled and diced; 1 medium head cauliflower, cut into small florets; 2 teaspoons grated fresh or jarred ginger; 1 teaspoon garam masala or good-quality curry powder, or more to taste; 1/2 teaspoon ground cumin; 1/2 teaspoon turmeric; 1/2 teaspoon dry mustard; 8 ounces firm or extra-firm tofu, sliced, blotted dry, and cut into small dice; 2 medium or 3 plum tomatoes, diced; 1/2 cup frozen green peas; 1/4 cup minced fresh cilantro, optional; Salt to taste

January 24, 2012

We’ve rarely gone out for Indian food without including aloo gobi among our selections. It’s a vegetarian/vegan standard. This rendition comes together quickly, and the tofu mimics paneer, the bland, soft cheese found in some Indian dairy dishes.

Recipe information

Yield
6 servings

Ingredients

2 tablespoons olive oil

2 garlic cloves, minced

2 large potatoes, peeled and diced

1 medium head cauliflower, cut into small florets

2 teaspoons grated fresh or jarred ginger

1 teaspoon garam masala or good-quality curry powder, or more to taste

1/2 teaspoon ground cumin

1/2 teaspoon turmeric

1/2 teaspoon dry mustard

8 ounces firm or extra-firm tofu, sliced, blotted dry, and cut into small dice

2 medium or 3 plum tomatoes, diced

1/2 cup frozen green peas

1/4 cup minced fresh cilantro, optional

Salt to taste

Preparation

Step 1
Heat the oil in a wide skillet or stir-fry pan. Add the garlic and sauté over medium-low heat until golden.
Step 2
Add the potatoes and about 1 cup of water. Cover and bring to a simmer, then cook over medium heat for 5 minutes.
Step 3
Add the cauliflower, sprinkle in the ginger, garam masala, cumin, turmeric, and mustard, and continue to simmer gently for 5 minutes.
Step 4
Stir in the tofu, tomatoes, and peas, and cook over medium-low heat for 10 minutes longer, stirring occasionally. Stir in the optional cilantro, season with salt, and serve.
menu suggestions
Step 5
My favorite partner for this is Lentils with Greens and Sun-Dried Tomatoes (page 111). Something fruity makes a nice counterpoint to the strong flavors of the meal—a platter of orange slices with chunks of pineapple and/or mango, for example. Or, if you have more time and want to make another easy dish, try Fruitful Red Slaw (page 177).
Step 6
If you have a little more time and are accommodating larger appetites, Curried Chickpeas with Chutney Bulgur (page 98) makes a filling companion dish. Serve with a cooling salad of diced tomatoes and cucumbers (with chopped cilantro, if you’d like), dressed in a creamy vegan dressing.
nutrition information
Step 7
Calories: 177
Step 8
Total Fat: 8g
Step 9
Protein: 10g
Step 10
Carbohydrates: 20g
Step 11
Fiber: 5g
Step 12
Sodium: 50mg

Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

menu suggestions

Step 5

Step 6

nutrition information

Step 7

Step 8

Step 9

Step 10

Step 11

Step 12

Recipe notes