How was your weekend? Ours was very low-key and with the warm temperatures included a lot of time outside! On Saturday we took Layla hiking at Turkey Run with some friends and their vizslas. Layla is finally old enough to play with the big kids! She loved it and it was a gorgeous hike! We all got super muddy though – she had to have a shower when we got home, she hates the shower!
(Layla is all the way in the back – kind of hard to see any of them though, they blend into the foliage here)
On Sunday I got out early before the rain started for a long run with a friend. It was my first double-digit run in a while, so I was pretty excited about that! Afterwards Walter and I headed out to find him a wedding band! Another thing checked off the list! The rest of our weekend consisted mainly of cooking, cleaning and watching The Wonder Years on Netflix. We decided to give the show a try on Friday night and got hooked, haha!
For dinner last night, I tested out a meatless recipe – just in time for you to try it out for Meatless Monday! We aren’t big participators in Meatless Monday, basically because I don’t pay attention to what day I cook meatless, but it usually ends up happening 1-2 time a week.
This new recipe is focused around 2 things I do not cook with very often, cauliflower and tofu. I think I just forget about how delicious cauliflower is (need to remember it more often) and tofu because Walter claims he hates it… I think he just hates the idea of it 🙂
This recipe seems complicated because there are a lot of steps, but it really did end up coming together quite easily and I will definitely be making it again soon! A great thing about this meatless dish is if you don’t want to make it meatless you can sub out the tofu for chicken, beef, shrimp, whatever you like!
- 8oz firm tofu
- 1 head cauliflower, chopped
- 1 white onion, chopped
- 4 tbs olive oil
- 2 tbs curry powder
- 1 tsp sea salt
- 1 tsp black pepper
- 1 14oz can coconut milk
- 1 tbs corn starch
- 1 tsp garlic powder
- 1 tsp ground ginger
- Pre-heat oven to 400 degrees
- Drain tofu
- Place tofu on a plate lined with paper towels, cover tofu with paper towels, place another plate on top and place a heavy object (ex. a can) on top of the plate
- Let stand 15 minutes until paper towels have absorbed the majority of the tofu moisture and tofu feels dry
- Meanwhile, toss the chopped cauliflower and onion with 2 tbs olive oil, 1 tbs curry power, 1/2 tsp sea salt and 1/2 tsp black pepper
- Spread onto baking sheet
- Bake for 20-25 minutes, just until cauliflower is cooked, but not too soft
- When the tofu is ready, heat 2 tbs olive oil in a large skillet over medium heat
- Add the tofu to the skillet
- Cook, flipping occasionally, until tofu is light brown and crispy
- Using a slotted spoon, remove tofu from the skillet and set aside, reserve the olive oil in the skillet
- In a small bowl combine coconut milk and corn starch, whisk until cornstarch is dissolved
- Add 1tbs curry powder, garlic powder, ginger, 1/2 tsp sea salt and 1/2 tsp black pepper, whisk
- When the cauliflower and onions are done in the oven, add to the reserved olive oil in the skillet, cook 2 minutes
- Add tofu, mix
- Pour coconut sauce into skillet, simmer over low heat 3-5 minutes
- Serve over rice, if desired
I am a ginger lover, which is one of the things that makes this recipe unique, but if you don’t love ginger you could leave it out! The different textures in the dish add a lot to the complexity, the tofu, as it is prepared, adds a nice crunch. If I had had fresh basil on hand I would have thrown that in too to add some extra flavor and color!