Roasted cauliflower and tofu curry

6 Points, Weight Watchers

Prep Time: 0:20 Cook Time: 0:35 Total Time: 0:55 Difficulty: Moderate Servings: 4 Source:

Ingredients

1 pound(s) , cut into 1-inch cubes extra firm tofu

2 tsp olive oil

2 Tbsp , madras variety curry powder

1 tsp ground cumin

1 tsp ground ginger

1 tsp table salt

1 large , sliced into 1/4-inch half moons uncooked onion(s)

1 head(s), medium , cut into 1 1/2-inch pieces uncooked cauliflower

3 cup(s) , kept hot long grain cooked brown rice

1 spray(s) cooking spray

Directions

Preheat oven to 450°F. Gently press tofu between several layers of paper towels to remove excess water; set aside.

Warm a large nonstick skillet over medium-high heat. Add oil, spices and salt; swirl skillet to combine. Add onions and cook, stirring often, until onions are very wilted and browned, about 8 to 9 minutes.

Combine cauliflower and tofu in a large bowl. Pour onion mixture into bowl and coat with cooking spray; mix with a spoon to thoroughly coat. Spread mixture onto a baking sheet in an even layer. Roast, stirring 3 times, until cauliflower and tofu are golden brown and smell very fragrant, about 25 to 35 minutes. Serve over rice. Yields about 1 3/4 cups of curry and 3/4 cup of rice per serving.

Nutrition

6 smart points