Masala Spiced Tofu with Cauliflower and Potatoes

By Bounty & Soul | May 20, 2020

Marsala Spiced Tofu with Cauliflower and Potatoes

Print Recipe

Ingredients

  • 3-4 tbsp olive oil
  • 1 medium head cauliflower roughly chopped
  • 1/2 medium red onion thickly sliced
  • 1-2 red potatoes diced 1/2 inch thick
  • 1/3 cup tandoori masala spice blend divided*
  • 1 healthy pinch salt
  • 1 healthy pinch pepper
  • 3 large handfuls lacinato kale chopped
  • 1/4 cup kalamata olives pitted and halved
  • 8 ounces extra-firm tofu pressed dry

Optional/Serve

  • 1/4 cup fresh parsley finely chopped and divided
  • Serve with crispy baked potato wedges.

Tandoori Masala Spice Blend

  • 3 tbsp cumin
  • 2 tbsp garlic powder
  • 2 tbsp paprika
  • 3 tsp ginger
  • 2 tsp coriander
  • 2 tsp cardamom

Instructions

  • Preheat oven to 400 degrees F.
  • Wrap tofu in a clean, absorbent towel and set something heavy on top (like a cast iron skillet or tea pot) to begin drying.
  • Add chopped onion and cauliflower to a large mixing bowl with 2 tbsp oil, 3 tbsp masala spice blend and a healthy pinch each salt and pepper. Toss to combine. Add more spice if you want it heavily seasoned, almost all visibly coated. Add to a lightly greased or parchment lined baking sheet. Allow space on baking sheet for potatoes.
  • In a separate bowl toss potatoes with a little olive oil, salt, and pepper. Add potatoes to baking sheet and bake all veggies for 20 minutes.
  • In the meantime add kale to the same mixing bowl and toss with another dash of oil and a shake of masala spice, salt, and pepper. Massage to coat.
  • After veggies have baked for 20 minutes, remove from oven and turn them over. Move veggies to one side of the baking sheet and add kale. Bake for 5 minutes more.
  • Prepare the tofu by preheating a large skillet to medium, medium-high heat. Break apart tofu and add to the same mixing bowl along with chopped olives, 1 tbsp oil, and 1 heaping tbsp masala blend, salt, and pepper. Optional: Add a dash of hot sauce for color and half of the parsley.
  • Once the pan is hot, add a bit more oil and the tofu mixture. Continue cooking and stirring (adding more masala if desired) for about 5 minutes, or until it looks visibly browned and dry. Remove veggies from oven.
  • Serve tofu scramble on top cauliflower/kale/onion mixture and garnish with fresh parsley and baked potato wedges

Notes

Store leftovers in the fridge, covered for up to 2 days, though best when fresh.
From the Minimalist Baker