Aloo Gobi with Tofu
Prep Time
Cooking Mode
½ block firm tofu cubed
1 head cauliflower florets
3 potatoes (approx. 3 cups), cubed
3 roma tomatoes (approx. 3 cups), diced
1 onion (approx. 1 cup), diced
1 clove garlic, minced
1 turmeric
1 red chili powder
1 garam masala
1 water
1 Compliments Chopped Cilantro
1 Compliments Pure Olive Oil
½ block firm tofu cubed
1 head cauliflower florets
3 potatoes (approx. 3 cups), cubed
3 roma tomatoes (approx. 3 cups), diced
1 onion (approx. 1 cup), diced
1 clove garlic, minced
1 turmeric
1 red chili powder
1 garam masala
1 water
1 Compliments Chopped Cilantro
1 Compliments Pure Olive Oil
Directions
1In a sauce pan over medium high heat, heat the olive oil and when it is hot add the tofu, fry till golden brown and remove with a slotted spoon and place on a paper towel.
2Add the onion and sweat until soft then add in the garlic and spices, cook for one minute before adding the tomatoes.
3Add water and bring to a boil, then add the potatoes and simmer for 10 minutes add cauliflower and cook until tender. You may want to season with salt and pepper.
Tips
1
J’ai fait cuire le potage le temps minimum requis pour extraire les saveurs de l’os de jambon; plus le potage cuit longtemps, meilleur il sera. Il ne faut simplement pas ajouter les patates douces trop tôt, car elles se désagrégeront. Une cuisson à la mijoteuse serait parfaite.
Disclaimer
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Personal Note
Personal Note
