Spiced Tofu & Cauliflower w Spinach Rice and Cucumber Raita

Phoebe Thorburn -

This recipe is inspired by my favourite Soulara meal, Saffron Rice with Spiced Veg & Raita. My rendition turned out even more moorish, a little punchier on the flavours and ten times more comforting. This is in the baby-food category of Indian-inspired food. You know Spinach Saag, Dahl etc. Smooth, gentle, weirdly nostalgic even if you didn't eat it as a kid. You'll eat this up!

INGREDIENTS

Raita

  • 1 small cucumber, grated & squeezed of excess moisture
  • small handful mint, finely chopped
  • 1/2 cup (125ml) Greek Natural COYO (or similar natural plant-based yoghurt)
  • squeeze lemon
  • pinch salt

Rice

  • 1 cup basmati rice
  • 1 1/2 cups vegan chicken stock
  • 60g frozen spinach
  • knob vegan butter

Tofu & Cauliflower

  • 300g (approx. 1/2 small) cauliflower, chopped into bite-sized pieces
  • 350g firm tofu, patted dry & cubed
  • sunflower oil
  • 1 tsp ground coriander
  • 1/2 tsp sweet paprika
  • 1/2 tsp keens curry powder (or similar)
  • 1/2 tsp garam masala
  • 1/2 cup (125ml) vegan chicken stock
  • pinch salt
  • 1/2 tsp sugar
  • knob of vegan butter

METHOD

  1. Prepare the Raita by combining all the ingredients in a small bowl and setting aside in the fridge until needed.
  2. To cook your Rice, place the basmati and stock in a medium pot and bring to the boil. Follow packet absorption method instructions or do the following - turn down the heat as soon as it boils, cover with a lid and simmer for 12 minutes. Turn off the heat and add the frozen spinach cubes and knob of butter to the surface (don't mix in). Re-cover and let rest for 10 minutes. After which point the spinach should have defrosted and butter have melted. Stir everything together and set aside.
  3. For the Tofu & Cauliflower, heat a large glug of sunflower oil in a large non-stick pan. Once hot, topple in the cauliflower pieces and tofu cubes. Lower the heat to medium and cook away, stirring occasionally until they start to gain some (very pale golden) colour. Add the four spices and stir to coat. Mix together the stock, salt and sugar in a small cup and pour over the tofu mixture. Turn the heat to high, cover with a lid and let steam/evaporate for a few minutes. Stir once. You want a little moisture left - you're not boiling it dry. After about 3 minutes the cauliflower should be just tender. Turn off the heat, give a final stir then serve over the Rice with the Raita. Enjoy!