Curried Carrot Cauliflower with Indian Roasted Tofu

OK go ahead a say that three times fast, I dare ya!

My son, vegan chef extraordinairre RAS III, sent me this Curried Carrot Cauliflower recipe. I added my Roasted Indian Tofu recipe to it and viola!!! A meal fit for the Taj Mahal. Now these recipes are ones we play with, adding here and taking away there, so feel free to experiment. Notice our amounts may not be always exact either, feel you inner chef and go with it.

"A good recipe is always in flux" Robert A. Seaman Jr.

This recipe is currently being served here!

Curried Carrot Cauliflower

Precook some brown rice (Hey we are healthy colonned vegans, brown rice is best, but if you are feeling  decadent, Fuck it, and cook you up some Jasmine rice) 


Sauce
1 Med Onion
1 Clove Garlic
1 T of Grated Ginger4-5 Small-Medium cubed Carrots (our garden grows petites)
2 T Curry Paste (the green Thai kind)
1 T Brown Sugar
3 Thai Hot Peppers (or maybe 1 Jalepeno) ((I used one Serrano)) are double (( even legal ??
1 T Diced Cilantro
Salt/White Pepper


Rice Milk to cover (note to reader, my son makes his own rice milk, its not that watery shit from the store, since I do not, I used lite coconut milk as not to obscure the taste of the carrots)


- Saute onion 2 minutes, add garlic and ginger for an addition 2 minutes
- Throw in carrots and stir for 4-5 minutes
- Stir in curry paste, sugar, peppers, salt and pepper until evenly coated
- Pour in Rice Milk to cover the carrots with an addition 1/2 inch or so
- Bring to just before a boil, then slow simmer 20 minutes or until carrots are soft
- Let cool slightly, then puree in food processor. May need to add milk to make a creamier consistency

Oven at 375
- Coat one head of cauliflower with olive oil and roast for 10 minutes or so to soften, steam may work also.
- Make a thin layer of sauce on bottom of a baking dish
- Mix cauliflower with sauce in a bowl
- Layer rice then cauliflower in dish and cook roughly 25 minutes until cauliflower is at desired consistency




Now this may be difficult but simultaneously do this




Indian Roasted Tofu




Drain one package of extra firm tofu. 
       By this I mean, open the package, drain the water, wrap tofu in a dish towel, place a few dishes on top and let sit for a bit. Now take that sassy tofu cake and cut it into 1/2 inch cubes. You should get twenty or so. Want to know exactly how to cut it? Then you are obsessive compulsive and need to go trim your eyebrows.


Get out some tupperware out and throw these things in there:

3 Tablespoons Oil

1 Tablespoon Curry Powder

2 teaspoon Red Chili Powder

1/2 teaspoon Turmeric Powder

1 Teaspoon Salt (As Per Your Taste)

Juice Of 1/2 Lemon

1. Whisk spices with a fork and add the tofu cubes. Cover tupperware and toss it well to coat all the tofu pieces with the marinade.
2. Leave it in the fridge for 30-45 minutes
3. Place the tofu pieces on a sprayed baking sheet and bake for 25-30 minutes, same as cauliflower, turning once
4. Pull the cauliflower out and then broil the tofu for another 8-10 minutes.

Namaste

RAS I, RASII, G Middy, Rebekah, Dana, Mary, RAS III