Vegetarian Cauliflower and Tofu Curry

For a few years now, we’ve had a family tradition: we pick one month out of the year to eat exclusively home-cooked meals. No online deliveries, no dining out. This helps us stick to a structured meal plan, but it also pushes us to try new recipes and diversify our weekly menu.

This year, we added an extra challenge to the mix: going completely meat-free for the entire month.

What we learned after a month without meat:

1. We significantly increased our cheese consumption to make up for the lack of meat, which actually led to higher cholesterol levels 😱 – lesson learned: balance is everything.
2. Our food budget didn’t change at all, proving that meat isn’t necessarily the most expensive item in the grocery cart.
3. It was a bit harder to meet our daily protein goals while keeping the same calorie intake. We ended up using protein powder, even though it’s definitely not my favorite.
4. We ate a much wider variety of vegetables than usual and discovered, for instance, that we absolutely love lentils.
5. I became much more creative with ingredients and ended up making completely new flavor combinations.

That’s how today’s recipe came to life – a vegetarian cauliflower and tofu curry that has officially earned a permanent spot on our menu, even long after our “detox” month ended. This cauliflower curry quickly became a true comfort food staple for those moments when we crave a warm, flavorful, and slightly more sophisticated kind of stew.

I kept tweaking the recipe along the way. Initially, I used cauliflower and chickpeas, then I swapped the chickpeas for lentils, later replaced the lentils with edamame, and so on 😉. In today’s version, I chose to include tofu as well for a more authentic taste.

Why you’ll love this cauliflower and tofu curry:

1. It contains a lot of vegetables, which guarantees a rich, intense flavor and high-quality nutrients.
2. It comes together fast, no need to spend hours standing over the stove.
3. You can easily swap out some of the vegetables for whatever you already have in the fridge or use your personal favorites.
4. It can be enjoyed on its own as a hearty stew or served alongside a simple side of white rice.

What you’ll need:

1. Cauliflower: The star of the show. Broken into small florets and roasted in the oven for a crunchy texture, it absorbs the sauce perfectly and adds a hearty consistency, successfully replacing meat.
2. Tofu: The main protein source in this recipe. Use plain tofu, cubed, which will beautifully infuse with the rich spice blend.
3. Coconut milk: The liquid base of the recipe. It delivers that rich creaminess typical of a Thai curry and balances out the spicy notes. My go-to is Shan’shi Coconut Milk (165 ml).
4. Tomatoes: They add acidity and a vibrant color.
5. Bell pepper or Kapia pepper: Brings extra color, texture, and a subtle sweetness.
6. Edamame, lentils, or chickpeas (or whatever you prefer): Added for extra fiber and texture.
7. Spices (curry, turmeric, garam masala, sweet paprika): The secret to that authentic flavor. To ensure the spices bloom correctly and release their full aroma, I toast them in oil for 15-20 seconds before adding the tomatoes to lower the heat and prevent burning. I add the garam masala towards the very end to keep its fragrant flavor intact.
8. Spinach leaves (fresh or frozen): Tossed in right at the end, during the last minutes of cooking. It adds a pop of vibrant green and a healthy dose of vitamins.
9. Onion and garlic: The essential aromatic base for any flavorful stew 😉.

This dish is perfect for those cold, rainy days, or simply whenever you’re hit with nostalgia for the intense flavors of exotic vacations 🏝️.

If you want to pair it with an equally exotic dessert, try my recipe for Thai Tea Cake with Coconut Cream 😋.

Vegetarian Cauliflower and Tofu Curry

Recipe by Loredana Arion

Servings

2

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories per serving

450

kcal

Ingredients

• 1/3 cauliflower (approx. 300g)

• 3 medium-sized tomatoes, or 6-7 cherry tomatoes

• 1 onion

• 2 garlic cloves

• 1/2 bell pepper or Kapia pepper

• 2 tsp curry powder

• 1/4 tsp turmeric

• 1 tsp garam masala

• 1 tsp sweet paprika

• 100g plain tofu (tofu natur)

• 1 can (165ml) coconut milk

• A handful of spinach leaves (frozen works too, but use whole leaves, not chopped)

• 50g frozen edamame

• Salt, pepper, and a pinch of chili (if you prefer it spicier)

• 2 tbsp coconut oil or olive oil

Directions

• Roast the cauliflower: Break one-third of the cauliflower into small florets, wash thoroughly, and pat dry with a paper towel. Place the florets on a baking sheet, season with salt, pepper, and a pinch of sweet paprika, and drizzle with a little olive oil. Roast in a preheated oven at 180°C (350°F) with the fan on for about 20 minutes, until the cauliflower is lightly browned and tender.
• Blanch the tomatoes: Place the 3 medium tomatoes (or 7 cherry tomatoes) in boiling water for about one minute (or less, depending on the variety), then remove them and easily peel off the skin.
• Build the sauce base: Heat the oil in a deep pan or skillet and sauté the finely chopped onion and 2 minced garlic cloves. Once the onion is soft and translucent, add the curry powder, sweet paprika, and turmeric, stirring constantly for 15-20 seconds to let the spices bloom. Immediately add the peeled, chopped tomatoes and the finely diced half of a bell pepper. If the tomatoes aren’t juicy enough, splash in a little water. Let the sauce simmer over medium-low heat for 20-30 minutes. Season with salt, pepper, and a little chili to taste. If the tomatoes are too acidic, balance the flavors with a pinch of sugar.
• Add the greens: Stir in the 50g of frozen edamame and the handful of spinach leaves. If you are using frozen spinach, let it simmer for 5-10 minutes so it defrosts and cooks through completely.
• Make it creamy: Add the garam masala and the cubed plain tofu to the pan, then pour in the can of coconut milk. Stir gently to combine and let it simmer for another 5 minutes.
• Combine everything: Toss the roasted cauliflower into the pan. Let everything simmer together for one last 5 minutes, allowing the flavors to meld beautifully and the cauliflower to absorb the rich curry sauce.
• Final touch and serving: Taste and adjust the seasoning with more salt if needed, or add chili flakes if you prefer a spicier kick. Serve the curry warm, either on its own as a hearty stew or alongside a side of simple boiled rice.