Marsala Spiced Tofu with Cauliflower and Potatoes
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
From the Minimalist Baker