Cauliflower and Tofu Curry

Ingredients

• 3 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 1 14-ounce package extra-firm tofu, drained, patted dry, and cut into 3/4-inch dice
• 1 heaping tablespoon hot curry or vindaloo curry paste
• 1 14.5-ounce can diced tomatoes
• 1 head cauliflower, cut into 3/4-inch florets
• Cooked brown basmati rice, for serving

Directions

1. Warm the oil in a large frying pan on medium-high. Stir in the onion and cook, sautéing, until it softens, about 5 minutes. Add the tofu and cook until heated through, about 2 minutes. Spoon in the curry paste, then fold everything together gently and thoroughly so the tofu is evenly coated.
2. Pour in the tomatoes with their juices, add the cauliflower and 1 cup water, and bring the pan to a boil. Put on the lid and turn the heat down to medium-low. Simmer until the cauliflower is just shy of tender, about 15 minutes.
3. Take off the lid and let the curry bubble at a lively simmer until the sauce reduces and thickens, about 5 minutes more. Spoon it over rice to serve. Refrigerate leftovers; they keep well for a few days.