Curry Roasted Cauliflower Tofu Bowls

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A Note from Feedfeed

 

Craving a quick, nutrient-packed meal? Whip up this delectable plant-based bowl in just 30 minutes. Packed with protein and bursting with flavor, it's the perfect solution for busy days.

Check out our Vegan Hub Page for all things vegan like Vegan Snacks, Vegan Lunch, Vegan Entertaining!  Find more yummy vegan dinner recieps on our Vegan Dinner Feed 

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Recipe Card

ingredients

  • 1 small head cauliflower, cut into florets
  • 16 oucnes high protein super firm tofu, cut into 1” cubes
  • 2 tablespoons coconut aminos
  • 2 tablespoons curry powder
  • 1/2 teaspoon salt and pepper
  • 1 teaspoon garlic powder
  • 1 bunch lacinato kale, chopped
  • 1/2 lemon, juiced
  • Olive oil
  • 1 small English cucumber, chopped
  • 1 avocado, cubed
  • 1/2 cup roasted salted cashews

ingredients

Creamy Mint Yogurt Sauce

  • 3/4 cup plain, unsweetened vegan greek yogurt
  • 1/2 cup mint leaves
  • 1/4 cup cilantro
  • 1/2 lemon, juiced
  • 1 teaspoon maple syrup
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste

Method

  • Step 1

    Preheat oven to 425 and line a large baking sheet with parchment paper. Add the tofu and cauliflower to a mixing bowl and drizzle with coconut aminos. Season with curry powder, salt, pepper, and garlic powder. Toss to coat. Spread on the baking sheet and bake for 15-20 minutes until crispy.

  • Step 2

    Rinse out the bowl and add the chopped kale. Drizzle with lemon juice and olive oil and massage for 15-30 seconds until tender. Divide between serving bowls. Top with cucumber, cashews and avocado. Add the ingredients for the sauce to a blender and puree until smooth and creamy. Season to taste.

  • Step 3

    Remove the tofu and cauliflower from the oven and distribute between bowls. Drizzle with sauce and enjoy!