Tofu with Mustard and Pan-Roasted Vegetables with Garam Masala
This vegan dish with Indian-spiced veggies is a great dinner idea for busy weeknights.
Ingredients
- 4 cups (400 g) cauliflower, cut into small florets (about 1 small cauliflower)
- 2 tbsp (30 ml) olive oil
- 2 onions, cut into large dice
- 1 red bell pepper, seeded and cut into large dice
- 3 tbsp currants
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp garam masala
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) maple syrup
- 1 tbsp (15 ml) tamari
- 1 block (1 lb/450 g) firm tofu, cut into ½-inch (1 cm) slices, then into triangles
- 2 tbsp (30 ml) olive oil
- Chives and mint leaves, finely chopped (optional)
Instructions
- In a large non-stick skillet over medium-high heat, brown the cauliflower in the oil. Add the onions and bell pepper. Cook until softened and starting to brown. Add the remaining ingredients and cook for 2 minutes while stirring. Season with salt and pepper. Set aside on a serving dish. Clean the skillet.
This vegan dish with Indian-spiced veggies is a great dinner idea for busy weeknights.