Pressure Cooker Indian Spiced Tofu Cauliflower Meal Prep Easy Weeknight Dinner Plant-Based
A fragrant, protein-packed vegan curry made in minutes using a pressure cooker, perfect for meal prep and busy weeknights. The combination of firm tofu and cauliflower in a spiced tomato sauce delivers authentic Indian flavors with minimal effort.
Ingredients
Ingredients
- 1 block extra-firm tofu pressed and cut into 1-inch cubes
- 1 head cauliflower cut into small florets
- 1 large onion finely diced
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp garam masala or curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 can diced tomatoes 14 oz, undrained
- 1 cup vegetable broth low sodium
- 1 tbsp coconut oil or neutral oil
- 1 tsp salt to taste
- 1 tbsp fresh cilantro chopped, for garnish
Notes
Storage: Store in airtight containers in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.
Make-Ahead: This dish tastes even better the next day as flavors meld. Prepare through step 7, cool, and refrigerate. Reheat before serving.
Substitutions: Use chickpeas instead of tofu for a different protein. Swap cauliflower with broccoli or bell peppers. For a creamier texture, stir in 1/4 cup coconut milk at the end.
Serving Suggestions: Serve over basmati rice, quinoa, or with whole wheat roti. A side of cucumber raita or a simple green salad complements the spices beautifully.
Make-Ahead: This dish tastes even better the next day as flavors meld. Prepare through step 7, cool, and refrigerate. Reheat before serving.
Substitutions: Use chickpeas instead of tofu for a different protein. Swap cauliflower with broccoli or bell peppers. For a creamier texture, stir in 1/4 cup coconut milk at the end.
Serving Suggestions: Serve over basmati rice, quinoa, or with whole wheat roti. A side of cucumber raita or a simple green salad complements the spices beautifully.