I have tofu and cauliflower on hand and decided I wanted to make a roast using both of these ingredients. I typed 'roasted tofu & cauliflower' into google and this was the recipe I found on the Weight Watchers website. With a couple of variations, I am going to make this tonight.
(The main difference - I am going to add a can of organic chopped tomatoes and some onion)
1 pound extra firm tofu, cut into 1-inch cubes
2 tsp olive oil
2 Tbsp curry powder, madras variety
1 Tbsp curry powder, medium-hot
1 tsp ground cumin
1 tsp ground ginger
1 tsp table salt
1 large onion(s), sliced into 1/4-inch half moons
1 medium head cauliflower, cut into 1 1/2-inch pieces
1 serving cooking spray
3 cup cooked brown rice, kept hot
Preheat oven to 450°F. Gently press tofu between several layers of paper towels to remove excess water; set aside.
Warm a large nonstick skillet over medium-high heat. Add oil, spices and salt; swirl skillet to combine. Add onions and cook, stirring often, until onions are very wilted and browned, about 8 to 9 minutes.
Combine cauliflower and tofu in a large bowl. Pour onion mixture into bowl and coat with cooking spray; mix with a spoon to thoroughly coat. Spread mixture onto a baking sheet in an even layer. Roast, stirring 3 times, until cauliflower and tofu are golden brown and smell very toasty, about 1 hour. Serve over rice. Yields about 1 3/4 cups of curry and 3/4 cup of rice per serving.