Saturday, March 31, 2012

Cauliflower and tofu scramble

I am missing Mummy and the food she cooks. I am missing her cauliflower palya. Try as I might I never manage to cook the cauliflower fully - my definition of done does not match the family's. So I proceeded to grate the cauliflower (less chance of under cooking; that was my theory) it and make it into a scramble with tofu.
And yooo hooo !!!!
The result was a hearty scramble with cauliflower lending a creamy taste almost like fresh grated coconut.


Serves 8 easily as a side.
Keeps well refrigerated for up to 5 days.

1 head cauliflower
1 block tofu
1/2 red onion chopped into a fine dice.
thumb sized piece of ginger grated
2 thai chillies ( leave this out if you want a milder scramble)
1/2 tsp cumin seeds
1/2tsp paprika (optional)
4 tbsp oil
salt and pepper to taste.
1/2 lime juiced.
6 stalks of cilantro finely chopped

Wash the cauliflower, cut into florets and grate . Use a food processor, doing this with a hand grater takes a long long time.
Wash and drain the water from the tofu and microwave it for 5 minutes. This will help extract the moisture. Drain the water from the cooked tofu. When it is cool enough to handle, mash the tofu.

Heat the oil in a large saute pan or wok. Add the cumin seeds and wait until they crackle. Add the onions and the thai peppers and saute until the onions are transparent. Add the mashed tofu and cook turning it around a little until it begins to brown in spots. Add the cauliflower and mix well. Season with salt and pepper and continue to cook until the raw smell of the cauliflower disappears and the cauliflower softens ( at least 5 minutes). Add the chilli powder (if using) , cilantro and the lime juice and and toss well. Turn off the heat.

Serving suggestions
It was a taco filling the first night
It filled a panini for lunch the next day
It went into a pita pocket for a snack



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