4 tablespoons vegetable oil
1/2 teaspoon fennel seeds
1 yellow onion, finely chopped
3-inch piece ginger, minced
2 medium garlic cloves, minced
2 teaspoons garam masala
½ teaspoon turmeric
1/8 teaspoon cayenne pepper
½ teaspoon Kosher salt
½ cup plus 2 tablespoons water
1 medium head cauliflower, trimmed and cut into 1-inch florets
2 (12-to 14-ounce) packages extra-firm tofu
Freshly ground black pepper
1 bunch cilantro, leaves and stems coarsely chopped
2 tablespoons freshly squeezed lime juice (from about 1 medium lime)
Steamed basmati rice for serving
Yogurt, for serving
INSTRUCTIONS
Cut each block of tofu into 12 cubes. Toss with 2 tablespoons of the oil and a little salt. Place cubes of seasoned tofu on a cookie sheet lined with parchment paper. Roast at 450°F. for 40 minutes.
Heat 2 tablespoons of the oil in a large frying pan with a tight fitting lid over medium heat until shimmering. Add the fennel seeds and toast, stirring, until fragrant, about 1 minute. Add the onion, ginger, and garlic and cook, stirring and scraping the bottom of the frying pan with a wooden spoon, until browned, about 10 minutes.
Add the garam masala, turmeric, cayenne, and a large pinch of salt and cook, dribbling in a little water, 1 to 2 tablespoons, as you stir. Add the cauliflower, and the remaining 1/2 cup water. Cover and cook until the cauliflower is tender, about 15 to 20 minutes.When the cauliflower is ready, gently fold in the tofu, cilantro, and lime juice. Serve immediately with rice and yogurt.
Cut each block of tofu into 12 cubes. Toss with 2 tablespoons of the oil and a little salt. Place cubes of seasoned tofu on a cookie sheet lined with parchment paper. Roast at 450°F. for 40 minutes.
Heat 2 tablespoons of the oil in a large frying pan with a tight fitting lid over medium heat until shimmering. Add the fennel seeds and toast, stirring, until fragrant, about 1 minute. Add the onion, ginger, and garlic and cook, stirring and scraping the bottom of the frying pan with a wooden spoon, until browned, about 10 minutes.
Add the garam masala, turmeric, cayenne, and a large pinch of salt and cook, dribbling in a little water, 1 to 2 tablespoons, as you stir. Add the cauliflower, and the remaining 1/2 cup water. Cover and cook until the cauliflower is tender, about 15 to 20 minutes.When the cauliflower is ready, gently fold in the tofu, cilantro, and lime juice. Serve immediately with rice and yogurt.
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