Indian-inspired kolhapuri with oven-baked tofu and cauliflower coated with an aromatic sauce of tomatoes, onions, coconut and subtle roasted Indian spices. Ideal for those who love Indian cuisine. Perfect together with rice and naan bread.
FOR THE TOFU-CAULIFLOWER MIXTURE Preheat oven - 200 (convection), 220 (top-bottom) and line a baking sheet with a permanent baking mat or baking paper.
Provide a bowl, put cauliflower and tofu, garlic cloves, turmeric, ginger, salt, lemon juice and Bird Eye Chili. Mix well until everything is evenly combined.
500 g Cauliflower, 200 g Tofu, 4 Garlic cloves, 1 tbspn Turmeric, ½ tbspn Ginger powder, ½ tbspn Salt, 15 ml Lemon juice, 1 Bird Eye Chili
Spread on the baking sheet, place in the oven and bake for 25 minutes. Halfway through baking time, mix once for even browning.
In the meantime FOR THE KALHAPURI SAUCE heat a large pan, add oil, bay leaf, cinnamon stick, garlic cloves, sesame seeds, garam masala and pepper. Stir and toast.
15 ml Frying oil, 1 Bay leaf, 1 Cinnamon stick, 2 Piece Garlic cloves, 15 g Sesame seeds, 1 tbspn Garam Masala**, ½ tbspn Pepper
NOTE: Do not allow to get too hot or the spices can easily burn.
Add onion, grated coconut and tomatoes and cook down for 5-10 minutes until onions are soft.
15 g Coconut shavings, 2 Piece medium tomatoes, 1 Piece red onion
Provide blender, pour in water, add the mixture from the pan, Blend on high speed for 60 seconds until fine.
300 ml Water
TIP: For more creaminess, stir 2 tablespoons cashew nut puree into the sauce or replace the water with coconut milk.
TOFU-CAULIFLOWER MIXTURE Pour into the pan already used, add sauce and mix through.
Serve together with rice, (optional) naan bread and other toppings of your choice and enjoy!
Rice at will, Naan bread, Naan bread gluten free, 1 Handful of fresh coriander leaf coarsely chopped, Black sesame seeds, Light sesame seeds
Store leftovers covered in the refrigerator for 1-2 days, best enjoyed fresh.