We’re staying in just a little loft in San Francisco proper now, looking for our subsequent place to dwell. The kitchen is tiny: two electrical burners, a microwave, roughly 2 toes of counter area. There are many parallels to tenting within the Airstream trailer, and one-pot meals have been entrance and heart. Some higher than others. This is the one I preserve coming again to, no less than as soon as every week. It’s a one-pot meal that hits all of the buttons with a rice and quinoa base flavored with store-bought Indian simmer sauce. It turns into a meal with the addition of tofu and cauliflower, over-the-top good when the toppings hit. Right here’s the way it goes.
Prepare dinner a mix of rice and quinoa in an enormous pot. As quickly because it’s prepared, stir in a 12-ounce jar of your favourite Indian simmer sauce (concepts beneath!), stir in a bunch of tiny cauliflower florets and small tofu (or paneer cubes), and let simmer for a bit. Till the cauliflower is comfortable with flavorful sauce. Skinny with a little bit of water if it’s essential to. Load up with no matter toppings are handy and also you’re good to go. It has been chilly and wet and this actually hits the spot. Leftovers are legit. Let’s discuss by some particulars associated to the components.
Indian-Spiced Rice with Cauliflower and Tofu: The Substances
- Rice: I’ve been utilizing jasmine rice lower with some quinoa. I introduced a massive bag of jasmine rice with us from LA, so it has been the go-to. In fact you possibly can substitute basmati rice right here.
- Tofu: The objective here’s a nutritious one-pot meal with an excellent quantity of protein, greens, some entire grains, and so on. I’ve been utilizing little tofu cubes because the protein part. Paneer (cubed) would even be scrumptious. I’ve even performed a mix of the 2 up to now if that’s what you might have readily available, just a little unusual, however effective.
- Simmer sauce: The recipe calls in your favourite Indian simmer sauce. I usually make my very own simmer sauce (and preserve further readily available within the freezer for fast meals), however till we get again right into a extra sturdy kitchen, I’ve been shopping for my manner by the Maya Kaimal simmer sauces. Prior to now month I’ve cooked this recipe utilizing their Spicy Vindaloo, Kashmiri Curry, Tikka Masala, and Madras Curry (not sponsored, simply having fun with the road). All labored rather well.
- Cauliflower: My important suggestion right here is to purchase white or, maybe, orange cauliflower. Wayne got here house with purple cauliflower one evening and it simply didn’t look as appetizing blended in with the simmer sauce. Tasted effective, that is simply an aesthetic choice.
- Toppings: I are likely to rotate by toppings on this. Let me inform you every part I’ve tried. You’ll be able to see chives, lemon wedges, peanuts, yogurt, and spicy bomba oil topping the bowl within the images right here. Prior to now, toasted cashews, chopped cilantro and basil, crumbled feta cheese, labneh, and arugula have been welcome additions. Chili crisp can be nice. I like so as to add no less than one crunchy ingredient, and one herby inexperienced topping. Raid your fridge!
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Extra Cauliflower Recipes
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Proceed studying One-Pot Indian-Spiced Rice with Cauliflower and Tofu on 101 Cookbooks