Spiced Cauliflower andTofu over Bulgar Wheat
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 3 Servings
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- Difficulty Level Easy
Yum! This dish is fast and full of flavor! With all of the spices, it has an Indian flare and definitely has a kick to it from the cayenne. In general, I love the texture that cauliflower brings to any meal. And the sweetness from the raisins gives it that sweet and spicy mix. My tofu did crumble instead of staying in cubes. I don’t mind this at all, but if that would bother you, I would recommend not adding the tofu until the very end and gently stirring. Or you could saute the tofu by itself in a separate pan, if you want it to be a little crispy.
One thing I would do differently next time is to double it. This recipe said it makes 4 servings, but those would be tiny for us and not filling, so I split it into 3. I also substituted regular raisins for the golden ones because I couldn’t find those. I’m sure it’s good with either. I love how quickly this comes together and I’m in the search for more super flavorful, fast meals!
Sutton Rated: 4.5
Angie Rated: 4
Note: All of the changes I made are shown in the recipe below
Source of original recipe: http://www.eatcleandiet.com/food_and_recipes/clean_recipe/smack_your_lips_spiced_cauliflower_and_tofu_over_bulgur_wheat.aspx#.UhU2Kby-XfI
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Ingredients
- ¼ tsp sea salt
- ½ cup bulgur wheat
- 1 tsp extra virgin olive oil
- ½ yellow onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 head cauliflower, cut into bite-sized pieces
- 8 oz extra-firm tofu, cut into ½-inch cubes
- ½ cup raisins
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp curry powder
- ½ tsp paprika
- ¼ tsp cayenne
- ½ Tbsp sea salt
- ¼ tsp freshly ground black pepper
- 1 cup reduced sodium vegetable broth
- 1 bay leaf
- ¼ cup sliced almonds, divided
- ¼ cup chopped fresh cilantro
Instructions
- 1. In a small saucepan, bring 1 cup / 240 ml water and salt to boil and stir in bulgur wheat. Cover and reduce heat to simmer for 15 minutes or until all water is absorbed. Remove from heat, fluff, cover and set aside.
- 2. Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook until starting to brown, about three minutes. Stir in cauliflower, tofu, raisins, spices, salt, pepper, vegetable broth and bay leaf.
- 3. Bring to a boil, cover and reduce heat to simmer until cauliflower is starting to become tender, about 3 minutes. Uncover and continue to cook until broth reduces by half, about 5 minutes.
- 4. Remove from heat and remove bay leaf. Stir in almonds, reserving a few. To serve, top with remaining almonds and cilantro.
- Servings : 3
- Ready in : 30
- Course : Main Course
- Recipe Type : Quick and Easy
- Ingredient : Tofu
Instructions
- 1. In a small saucepan, bring 1 cup / 240 ml water and salt to boil and stir in bulgur wheat. Cover and reduce heat to simmer for 15 minutes or until all water is absorbed. Remove from heat, fluff, cover and set aside.
- 2. Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook until starting to brown, about three minutes. Stir in cauliflower, tofu, raisins, spices, salt, pepper, vegetable broth and bay leaf.
- 3. Bring to a boil, cover and reduce heat to simmer until cauliflower is starting to become tender, about 3 minutes. Uncover and continue to cook until broth reduces by half, about 5 minutes.
- 4. Remove from heat and remove bay leaf. Stir in almonds, reserving a few. To serve, top with remaining almonds and cilantro.
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