Tofu Cauliflower Coconut (Print Version)

# Ingredients:

→ Curry

01 - 2 teaspoons black or brown mustard seeds
02 - 2 tablespoons neutral oil, like avocado oil
03 - 6 garlic cloves, finely chopped
04 - 1 to 3 serrano chilis, chopped small
05 - 2 teaspoons cumin seeds
06 - 2 teaspoons garam masala spice mix
07 - 1 and 1/2 teaspoons ground coriander
08 - 1 (8-ounce/227 g) can of tomato sauce
09 - 1 teaspoon ground turmeric
10 - 1 teaspoon sweet paprika or hot paprika
11 - 1/4 teaspoon cinnamon powder
12 - 15 to 20 curry leaves, dried
13 - 1 whole (13.5-ounce/400 mL) can full-fat coconut milk
14 - 450–500 g of cauliflower florets (from about one smaller cauliflower)
15 - 1 tablespoon sugar (coconut or cane sugar works)
16 - Salt to taste (use 1 and 1/2 teaspoons kosher salt to start)
17 - 1/4 teaspoon freshly ground or grated nutmeg
18 - 1/2 to 1 tablespoon fresh lemon juice, squeezed
19 - 1 cup (16 g) cilantro, leaves and tender stems chopped
20 - 1 and 1/2 teaspoons kosher salt
21 - Freshly cracked black pepper, based on taste
22 - 1 (14-ounce/400 g) extra-firm tofu block, frozen earlier and thawed
23 - 2 teaspoons sea salt or use 4 teaspoons Diamond Crystal kosher salt
24 - 3 cups (45 g) chopped baby spinach leaves

→ Serving

25 - Serve with your favorite flatbread or steamed white or brown rice

# Instructions:

01 - Warm up the oil in a large sauté pan over medium heat. Toss in the mustard and cumin seeds once the oil's hot. Let them sizzle and pop for about 45 to 60 seconds until the cumin changes color. Stir in the chopped garlic, ginger, and serrano peppers, cooking for 90 seconds while stirring. Add nutmeg, cinnamon, paprika, turmeric, curry leaves, and coriander. Keep cooking for 30 more seconds.
02 - Pour coconut milk into the pan to deglaze it, scraping any bits stuck to the pan. Stir in the tomato sauce and sugar, and bring to a lively simmer. Keep mixing on and off while letting the mix bubble for 3 minutes.
03 - Stir in the cauliflower florets, black pepper, and kosher salt. Cover the pan with a lid, lower the heat to keep things simmering, and let the mixture cook for about 12 to 13 minutes. Stir occasionally until the sauce thickens and the cauliflower becomes soft enough to poke through with a fork.
04 - Boil a big pot of water. Remove the thawed tofu from its packaging and press out the extra water gently, trying to keep it intact. Slice the block lengthwise into 4 pieces, press them with paper towels, and cut those into 3/4-inch cubes (you'll have about 48 pieces in total).
05 - When the water comes to a boil, stir in sea salt. Use a slotted spoon to carefully add your tofu cubes into the water, letting the pot return to a boil. Cook the tofu for about 2 minutes, then lift the cubes with a slotted spoon and set them aside to drain thoroughly.
06 - After the cauliflower becomes tender, sprinkle in garam masala and stir in chopped spinach until it wilts. Gently mix in the boiled tofu, folding everything together. Turn off the heat, toss in the lemon juice and cilantro, and adjust salt if needed. Serve with rice or flatbread, and store leftovers in separate containers.

# Notes:

01 - If you don't like it very spicy, use fewer serrano peppers to make it milder.
02 - Stir continuously while cooking in a steel pan to avoid sticking. Add a splash of water as needed to loosen things up.

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