This Vegan Chili Cauliflower and Tofu recipe is an exclusive from Dr. Sheil Shukla’s new cookbook Plant-Based India. Click here to find out where you can order it.
Chili Cauliflower and Tofu
There’s no question that Indo-Chinese cuisine is adored across India and abroad for its tangy, salty, and spicy flavors. This dish of cauliflower and tofu (both sponges for all things flavorful) has classic Indo-Chinese flavors, primarily umami and spicy. Roast both before stir-frying to enhance and develop their textures.
What You’ll Need
TOFU
- cornstarch
- neutral oil, such as sunflower
- low-sodium soy sauce (or tamari, if gluten-free)
- extra-firm tofu
CAULIFLOWER
- cauliflower
- neutral oil, such as sunflower
- Pinch of salt
SAUCE
- low-sodium soy sauce (or tamari)
- maple syrup or desired sweetener
- tomato paste
- rice vinegar
- sriracha or sambal oelek, to taste
- cornstarch
- freshly cracked black pepper
STIR-FRY
- neutral oil, such as sunflower
- ginger
- garlic
- scallions
- dried red chilies, optional
- Salt
- Jasmine rice (or preferred alternative), optional
Chili Cauliflower and Tofu
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 4 servings 1x
Description
There’s no question that Indo-Chinese cuisine is adored across India and abroad for its tangy, salty, and spicy flavors. This dish of cauliflower and tofu (both sponges for all things flavorful) has classic Indo-Chinese flavors, primarily umami and spicy. Roast both before stir-frying to enhance and develop their textures.
Ingredients
TOFU
- 1 tablespoon cornstarch
- 1 tablespoon neutral oil, such as sunflower
- 1 tablespoon low-sodium soy sauce (or tamari, if gluten-free)
- One 14-ounce (400 g) block extra-firm tofu, drained and pressed for 1 hour and cut into ¾-inch (2 cm) cubes
CAULIFLOWER
- 1 medium cauliflower (about 19 ounces/550 g) cut into bite-size florets
- 1½ teaspoons neutral oil, such as sunflower
- Pinch of salt
SAUCE
- 2 tablespoons low-sodium soy sauce (or tamari)
- 2 tablespoons maple syrup or desired sweetener
- 1 tablespoon tomato paste
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha or sambal oelek, to taste
- 2 teaspoons cornstarch
- ¼ teaspoon freshly cracked black pepper
STIR-FRY
- 1 tablespoon neutral oil, such as sunflower
- 2 teaspoons grated ginger
- 6 garlic cloves, minced (about 1½ tablespoons)
- 4 to 6 scallions, sliced, white and green parts separated
- 3 dried red chilies, optional
- Salt, to taste
- Jasmine rice (or preferred alternative), optional
Instructions
- Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper.
- To prepare the tofu, whisk together the cornstarch, oil, and soy sauce in a large bowl. Add the tofu and mix gently with a spatula until each piece is coated. Place the tofu onto one baking sheet in an even layer, ensuring that the pieces are not touching.
- To prepare the cauliflower, place the florets onto the other baking sheet. Drizzle with oil and sprinkle with salt. Massage the oil in the florets until each piece is coated, then spread the pieces into a single layer, ensuring that the pieces are not touching.
- Place the tofu sheet in the oven on the middle rack and the cauliflower sheet on the top rack. Bake for 20 minutes, then flip the tofu and cauliflower pieces to evenly roast both sides. Return to the oven and bake for about 20 minutes, until the cauliflower is tender and charred and the tofu is firm, crisp, and lightly charred. Remove from the oven and keep near the stove.
- While the tofu and cauliflower are baking, whisk together the soy sauce, maple syrup, tomato paste, vinegar, sriracha, cornstarch, and pepper in a small bowl with ½ cup (120 ml) water until well incorporated. Leave the bowl near the stove.
- Heat a large wok or sauté pan over medium-high heat. Add the oil and heat until it shimmers and easily coats the pan. Add the ginger, garlic, white part of the scallions, and red chilies (if using), and cook until lightly browned, 1 to 2 minutes.
- Add the reserved sauce and simmer until bubbly and starting to thicken, about 1 minute.
- Add the tofu and cauliflower and stir to coat. Simmer, stirring occasionally, until the sauce thickens, 2 to 3 minutes. Taste and adjust for salt.
- Garnish with the green part of the scallions and serve hot with rice, if desired.
Recipe from Plant-Based India: Nourishing Recipes Rooted in Tradition © Dr. Sheil Shukla, 2022. Reprinted by permission of The Experiment. Available everywhere books are sold. theexperimentpublishing.com. Click here to order a copy.
About the Author
Dr. Sheil Shukla is an internal medicine physician, artist, and cook. He lives and works in the Chicagoland area, and he is passionate about plant-based nutrition and its applications to clinical medicine. He is the creator, recipe developer, and food photographer of @plantbasedartist on Instagram with over 60,000 followers. He is also a current contributor here at Best of Vegan. Although he loves exploring new cultures through their foods, his culinary interests are in South Asian and East Asian cuisines including the regional “thali” tradition of Gujarat, India.
About the Cookbook
“Plant-Based India is packed with over 100 nutritious and authentic recipes drawn from my culinary heritage. I especially thank YOU for joining me along my journey, and I cannot wait for you to see the book in person. This book is for YOU! Each recipe is photographed by me, and I’ve included information regarding the health benefits of the ingredients used throughout. There is also a primer on the Indian pantry, so you’ll be well equipped to finding everything you’ll need to cook the recipes in the book!”
– Sheil Shukla
Disclaimer: the cookbooks we feature are independently selected by our Best of Vegan editors and are in no way sponsored by the author and/or the publisher. All content is used with permission. This post may contain affiliate links, which means that we receive a small commission on select linked items you purchase (at no extra cost to you).
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