Best 4 Tofu Aloo Gobi Cauliflower And Potato Curry Recipes
Tofu Aloo Gobi is a delectable vegan and gluten-free dish that combines the goodness of tofu, potatoes, and cauliflower in a flavorful curry sauce. This satiating meal is not only bursting with taste but also packed with essential nutrients, making it a perfect choice for health-conscious individuals. If you're seeking a plant-based protein source, tofu serves as an excellent substitute for meat, providing a wealth of protein and essential amino acids. Potatoes and cauliflower add a hearty texture and essential vitamins and minerals to the dish. This recipe is a symphony of flavors, with a harmonious blend of spices that tantalize the taste buds. The curry sauce, crafted with a blend of aromatic spices and fresh ingredients, envelops the tofu, potatoes, and cauliflower, creating a rich and flavorful experience. Whether you're a vegan seeking a hearty and satisfying meal or a meat-eater looking to explore plant-based cuisine, Tofu Aloo Gobi is a culinary journey you won't want to miss. This article also offers variations of the recipe, including a spicy version for those who crave a fiery kick and a soy-free version for those with soy allergies or sensitivities.
Check out the recipes below so you can choose the best recipe for yourself!
ALOO GOBI MASALA (CAULIFLOWER AND POTATO CURRY)
Traditional Indian cauliflower and potato curry recipe from my mom. We used to eat this all the time growing up. My sister likes it with peas too.
Provided by vburrito
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.
- Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.
Nutrition Facts : Calories 228.4 calories, Carbohydrate 44.3 g, Fat 4.1 g, Fiber 9.2 g, Protein 7.5 g, SaturatedFat 0.6 g, Sodium 641.3 mg, Sugar 9.1 g
TOFU ALOO GOBI (CAULIFLOWER AND POTATO CURRY)
Provided by Nava Atlas
Categories Potato Sauté Low Fat Vegetarian Low Cal Dinner Tofu Cauliflower Healthy Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield 6 Servings
Number Of Ingredients 14
Steps:
- 1. Heat the oil in a wide skillet or stir-fry pan. Add the garlic and sauté over medium-low heat until golden.
- 2. Add the potatoes and about 1 cup of water. Cover and bring to a simmer, then cook over medium heat for 5 minutes.
- 3. Add the cauliflower, sprinkle in the ginger, garam masala, cumin, turmeric, and mustard and continue to simmer gently for 5 minutes.
- 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.
ALOO GOBI - POTATO AND CAULIFLOWER CURRY.
My youngest sons most requested side dish when we eat curry. He loves the left-overs hot or cold too.
Provided by JustJanS
Categories Curries
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Boil the potatoes in their skins and allow to cool.
- Peel the potatoes and cut them into 2 inch squares.
- Blanch the cauliflower in boiling water for 2 minutes-do not over boil the cauliflower as it should still be firm after cooking.
- Cut into small florets.
- Heat the oil over medium heat in a wide frypan.
- Add the mustard seeds and as soon as they begin popping, add the cumin and fenugreek seeds and then the red chillies.
- Add the onion and the green chilli, stir and fry until the onions are golden brown-8-10 minutes.
- Add the cauliflower, reduce the heat to low, cover the pan and cook for 6-8 minutes.
- Add the potatoes, dried spices and salt.
- Stir gently until all the ingredients are mixed thoroughly.
- Cover the pan and cook til the potatoes are heated through-6-8 minutes.
- Stir in the coriander leaves and remove from the heat.
Nutrition Facts : Calories 337.1, Fat 18, SaturatedFat 2.4, Sodium 930, Carbohydrate 40.9, Fiber 7.9, Sugar 6.6, Protein 7.1
CAULIFLOWER & TOFU CURRY
Cauliflower, garbanzo beans and tofu are subtle on their own, but together they make an awesome base for curry. We have this recipe weekly because one of us is always craving it. It's also a great dish if you're new to tofu. -Patrick McGilvray, Cincinnati, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, heat oil over medium-high heat. Add carrots and onion; cook and stir until onion is tender, 4-5 minutes. Stir in seasonings., Add cauliflower, tomatoes, tofu and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Stir in garbanzo beans, coconut milk and peas; return to a boil. Reduce heat to medium; cook, uncovered, stirring occasionally, until slightly thickened and cauliflower is tender, 5-7 minutes., Serve with rice. Sprinkle with cilantro.
Nutrition Facts : Calories 338 calories, Fat 21g fat (13g saturated fat), Cholesterol 0 cholesterol, Sodium 528mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 7g fiber), Protein 13g protein.
Tips:
- Use firm or extra firm tofu: This will help the tofu hold its shape and not crumble when cooking.
- Press the tofu before cooking: This will remove excess water and help the tofu absorb more flavor.
- Cut the tofu and vegetables into uniform pieces: This will help them cook evenly.
- Use a large pot or wok: This will give the ingredients plenty of room to cook without overcrowding.
- Don't overcrowd the pot: If you add too many ingredients at once, they will not cook evenly.
- Cook the curry over medium-high heat: This will help the vegetables and tofu cook quickly and evenly.
- Stir the curry frequently: This will prevent the ingredients from sticking to the pot or wok and burning.
- Add a little water or vegetable broth if the curry becomes too thick: This will help to thin it out and prevent it from burning.
- Serve the curry hot with rice, naan, or roti: This is a traditional Indian meal that is sure to please everyone.
Conclusion:
Tofu aloo gobi is a delicious and healthy Indian curry that is easy to make at home. With its combination of protein-rich tofu, flavorful vegetables, and aromatic spices, this curry is sure to be a hit with everyone at your table. So next time you're looking for a quick and easy weeknight meal, give tofu aloo gobi a try. You won't be disappointed!
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