Cauliflower Quinoa Curry with Tahini and Tofu
This cauliflower quinoa curry with tahini and tofu is the perfect one-pot meal for those who crave a healthy yet flavorful vegan dish. The soft texture of cauliflower, the nutritious structure of quinoa, and the protein content of tofu create a perfect balance in this meal. The silkiness of coconut milk and the deep, nutty flavor of tahini harmoniously complement the rich seasoning. It is an ideal choice for a light yet filling dinner or lunch.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Rinse the quinoa thoroughly, then cook in twice the amount of water for about 15 minutes. Once cooked, let it rest for 5 minutes, then fluff with a fork.
2
Cut the cauliflower into small florets. Finely chop the onion, garlic, and ginger.
3
Heat the olive oil in a skillet over medium heat, then add the onion. Sauté until translucent, then stir in the garlic and ginger.
4
Sprinkle in the curry powder, turmeric, and ground cumin, then stir to release their aroma.
5
Add the cauliflower florets and pour in the coconut milk. Simmer over low heat for 15 minutes, or until the cauliflower is tender.
6
Meanwhile, cut the tofu into small cubes and pan-fry in a separate skillet with a little olive oil for 5-7 minutes, or until golden brown.
7
Once the cauliflower curry is ready, stir in the cooked quinoa, then add the tahini and lemon juice for a richer flavor.
8
Garnish with fresh cilantro and top with the pan-fried tofu. Serve warm!
