14 oz extra firm tofu, drained
2 tbsp ghee
1 small yellow onion, minced
4 cloves garlic, minced
1" fresh ginger, minced
2 tsp brown mustard seeds
2 tsp curry
1 tsp tumeric
1 tsp cumin
2 cups cauliflower
1/4 cup filtered water
2 tsp kosher salt
15 oz can organic diced tomatoes
1/4 cup plain cultured yogurt
1/4 cup fresh cilantro
Slice the tofu in half width-wise and dry between two layers of tea towels. In a large pan over medium-high heat, add the ghee and sauté the ingredients of onion through cumin for approximately 10 min until translucent.
Next add the remaining ingredients and allow to steam until the liquid has evaporated, approximately 10 min. Serve over coconut rice and top each portion with 1 tbsp yogurt and cilantro.
~Yields 4 servings.
Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/
URL to recipe: http://brielegrandfromage.blogspot.com/2010/11/tofu-gobi.html
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