Chili cauliflower and tofu from Plant-Based India: Nourishing Recipes Rooted in Tradition (page 35) by Dr. Sheil Shukla

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Notes about this recipe

  • Acarroll on March 30, 2025

    This was delicious. Alliums took much longer to brown than the book stated, and tofu and cauliflower were done much quicker than the book suggested. Great flavor, served with rice. Next time I'd try half dark and half light soy sauce, and only one ice-cube size worth of garlic.

  • Ganga108 on June 18, 2023

    We've been discussing the IndoChinese sub-cuisine of India lately, and its delicious dishes. Our local TV station had a feature on it, but called it Chindian. A quick check of local restaurants confirmed that IndoChinese is the favoured term in Australia. So friends and I are cooking IC dishes this weekend. This dish is gloriously convenient as it bakes the key ingredients rather than battering and deep-frying them. A slight decrease on flavour but a big plus on health and convenience. A fabulous dish.

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