Curried Tofu with Cauliflower and Chickpeas

I love tofu and can actually eat strait out of package, but am always on a lookout for a new recipe. I had some cauliflower and a can of chickpeas kicking around and decided to add mix it all with some curry and see what happens.


The result is delicious and I am posting the recipe today although I was not planning on it and there are far less pictures this time around. So sorry about that!

The ingredients (serves 6):

  • 1 package of extra firm tofu, cubed
  • 3 tbsp avocado or olive oil, divided
  • 2 tsp of mild curry, divided
  • 1 can of chickpeas, rinsed
  • 1 head of cauliflower, cut into florets
  • Salt and black pepper to taste

Ready for the oven

The steps:

  1. Marinate tofu in 1.5 tbsp of oil and 1 tsp of curry (just toss it together)
  2. Cover the bowl of tofu with saran wrap and put it in the fridge to marinate for at least 30 minutes, ideally overnight
  3. When ready to cook, preheat the oven to 450F
  4. Season chickpeas and cauliflower with the remaining oil and curry powder and mix it with tofu
  5. Season with salt and pepper
  6. Bake for about 30 minutes, until the ingredients become golden brown
  7. Enjoy as a side dish or on its own!


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