Roasted Cauliflower and Tofu Curry

Course: main meals
PointsPlus™ Value: 9
Servings: 4
Preparation Time: 20 min
Cooking Time: 35 min
Level of Difficulty: Moderate

This vibrant, Indian-inspired dish will please vegetarians and meat eaters alike. Pop some in your freezer for exotic 'fast food.'

1 pound(s) 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 Durkee Ground Cumin Seed, or other brand
1 tsp ground ginger
1 tsp table salt
1 large onion(s), sliced into 1/4-inch half moons
1 head(s) cauliflower, cut into 1 1/2-inch pieces (medium)
1 spray(s) cooking spray
3 cup(s) 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 fragrant, about 25 to 35 minutes. Serve over rice. Yields about 1 3/4 cups of curry and 3/4 cup of rice per serving.

From WW.