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    Home » All Recipes

    Chili Cauliflower and Tofu

    September 28, 2022 By Melissa Huggins / 4 Comments

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    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe
    Tofu and cauliflower in a bowl on top of rice.

    This Chili Cauliflower and Tofu dish will leave your taste buds singing with delight. It's filled with spicy, sweet, and robust flavors that'll have you coming back for more!

    Front view of saucy cauliflower and tofu on a bed of rice with chopsticks on the side.

    If you'd like to spice up your weeknight meals, this Chili Cauliflower and Tofu recipe is the perfect way to do it. If you have kiddos, no worries, you can reduce the spice level as needed. They will love it!

    This is an exclusive recipe straight from the pages of Plant-Based India by Sheil Shukla. His newly released cookbook has over 100 Vegan Indian recipes inside along with a drool-worthy photo of each one.

    If you've always wanted to learn how to cook authentic Indian food then this is the book for you. Each recipe is well written and so easy to follow.

    You'll find full-flavored recipes such as Tofu Tikka, Makāi No Chevdo, Chana Masala, Garam Masālā and Pāpad Salad, Methi Batākā Nu Shāk, Tindorā, Mattar Tofu, Pālak Tofu, Parāthā, Gājjar No Halvo Baked Oatmeal, Chocolate Chāi Mousse with Berries and so much more.

    The recipe I'm sharing today is an Indo-Chinese dish that Sheil says "is adored across India". I love the fusion of flavors and texture and how easy it was to make.

    Plant-based India cookbook on a table with spices surrounding it.
    Look how beautiful the cover is!

    Table of Contents

    • Ingredients Needed
    • How to make Chili Cauliflower and Tofu
    • Tips and Tricks
    • More cauliflower recipes to enjoy
    • Chili Cauliflower and Tofu

    Ingredients Needed

    Before you scroll to the full recipe below, here are the ingredients you'll need and some additional notes, and substitutions.

    Ingredients to make chili cauliflower on a table top.
    • Cauliflower + Tofu - the stars of the dish!
    • Cornstarch - arrowroot, potato starch, or all-purpose flour will work here.
    • Rice Vinegar - adds the perfect amount of zing!
    • Soy Sauce - you can also use tamari as a gluten-free option.
    • Sriracha - gives the dish a spicy kick. Feel free to reduce the amount for less heat.
    • Tomato Paste - adds depth to the sauce.
    • Garlic - Lots of fresh garlic works great here!
    • Green onions - If you don't have them, you can use shallots.
    • Ginger - adds a wonderful zest to the dish. Fresh is best but if you don't have it, you can use frozen or jarred.
    • Dried Chilies - adds a subtle heat and smoky flavor. You can omit them if preferred.
    • Rice - This is for serving, but you can also use rice noodles, quinoa, or cauliflower rice.

    How to make Chili Cauliflower and Tofu

    This Chili Cauliflower dish comes together easily. You just have to roast the tofu and cauliflower and toss it in the sticky sauce. Here's how to do it step-by-step:

    Three process photos showing how to prepare the tofu, cauliflower and sauce.
    • Whisk the cornstarch, oil, and soy sauce in a large bowl. Add the tofu and toss until coated. Place tofu onto one baking sheet in an even layer.
    • Place the florets onto the other baking sheet. Drizzle with oil, sprinkle with salt, and toss to combine, then spread into a single layer. Place the tofu on the middle rack and the cauliflower on the top rack. Bake for 20 minutes, then flip the pieces. Return to the oven and bake for about 20 minutes, until the cauliflower is tender and charred and the tofu is firm and crisp.
    • Whisk together the soy sauce, maple syrup, tomato paste, vinegar, sriracha, cornstarch, water, and pepper in a small bowl until combined.
    Four process photos showing how to cook the sauce and coat the cauliflower and tofu in a pan.
    • Heat a large wok over medium-high heat. Add the ginger, garlic, white part of the scallions, and red chilies, and cook until lightly browned.
    • Add the sauce and simmer until bubbly and starting to thicken.
    • Now add the tofu and cauliflower and stir to coat.
    • Simmer until the sauce thickens, 2 to 3 minutes. Taste and adjust for salt.

    Tips and Tricks

    This Chili Cauliflower and Tofu recipe is sure to impress your toughest critics. Here are some tips to ensure success:

    • Make sure to have everything prepped ahead of time. Once the cauliflower and tofu come out of the oven, the rest goes pretty fast.
    • Cut the cauliflower into similar-sized florets so they cook evenly. That also goes for the tofu cubes, too. Cut them into ¾-inch cubes.
    • Pressing the tofu is important, so don't skip this step. This will drain a lot of the water and allow the tofu to soak up flavor and crisp up better.
    • The sauce is just enough to coat everything nicely, but if you want it extra saucy, you can double the amounts. Just note the salt content will be higher.
    Overhead view of chili cauliflower in a white bowl on a bed of rice.

    More cauliflower recipes to enjoy

    • Cauliflower Tikka Masala
    • BBQ Cauliflower Wings
    • Vegan Cauliflower Casserole

    Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️  rating and sharing your feedback in the comment section below. It would really make my day! You can also share your remake with me on Instagram. Just tag #veganhuggs and @veganhuggs so I don’t miss it! 

    ⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes. 

    chili cauliflower and tofu on top of rice.
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    5 from 3 votes

    Chili Cauliflower and Tofu

    There’s no question that Indo-Chinese cuisine is adored across India and abroad for its tangy, salty, and spicy flavors. This dish of cauliflower and tofu (both sponges for all things flavorful) has classic Indo-Chinese flavors, primarily umami and spicy. Roast both before stir-frying to enhance and develop their textures.
    Prep Time15 mins
    Cook Time40 mins
    Total Time55 mins
    Course: Dinner, Entree
    Cuisine: Indo-Chinese
    Servings: 4 People
    Calories: 171kcal
    Author: Melissa Huggins

    Ingredients

    Tofu

    • 1 tablespoon cornstarch
    • 1 tablespoon neutral oil , such as sunflower
    • 1 tablespoon low-sodium soy sauce or tamari, if gluten-free
    • 1 14-ounce block extra-firm tofu , drained and pressed for 1 hour and cut into ¾-inch (2 cm) cubes

    Cauliflower

    • 1 medium cauliflower (about 19 ounces/550 g) cut into bite-size florets
    • 1½ teaspoons neutral oil
    • Pinch of salt

    Sauce

    • 2 tablespoons low-sodium soy sauce or tamari
    • 2 tablespoons maple syrup or desired sweetener
    • 1 tablespoon tomato paste
    • 1 tablespoon rice vinegar
    • 1 tablespoon sriracha or sambal oelek
    • 2 teaspoons cornstarch
    • ¼ teaspoon freshly cracked black pepper

    Stir-Fry

    • 1 tablespoon neutral oil
    • 2 teaspoons grated ginger
    • 6 garlic cloves minced (about 1½ tablespoons)
    • 4 to 6 scallions sliced, white and green parts separated
    • 3 dried red chilies (optional)
    • ½ cup water
    • Salt to taste
    • Jasmine rice or preferred alternative, optional

    Recommended Equipment

    • 2 Baking Sheets
    • Large Work Or Pan
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper.
    • To prepare the tofu, whisk together the cornstarch, oil, and soy sauce in a large bowl. Add the tofu and mix gently with a spatula until each piece is coated. Place the tofu onto one baking sheet in an even layer, ensuring that the pieces are not touching.
    • To prepare the cauliflower, place the florets onto the other baking sheet. Drizzle with oil and sprinkle with salt. Massage the oil in the florets until each piece is coated, then spread the pieces into a single layer, ensuring that the pieces are not touching.
    • Place the tofu sheet in the oven on the middle rack and the cauliflower sheet on the top rack. Bake for 20 minutes, then flip the tofu and cauliflower pieces to evenly roast both sides. Return to the oven and bake for about 20 minutes, until the cauliflower is tender and charred and the tofu is firm, crisp, and lightly charred. Remove from the oven and keep near the stove.
    • While the tofu and cauliflower are baking, whisk together the soy sauce, maple syrup, tomato paste, vinegar, sriracha, cornstarch, and pepper in a small bowl with ½ cup (120 ml) water until well incorporated. Leave the bowl near the stove.
    • Heat a large wok or sauté pan over medium-high heat. Add the oil and heat until it shimmers and easily coats the pan. Add the ginger, garlic, white part of the scallions, and red chilies (if using), and cook until lightly browned, 1 to 2 minutes.
    • Add the reserved sauce and simmer until bubbly and starting to thicken, about 1 minute.
    • Add the tofu and cauliflower and stir to coat. Simmer, stirring occasionally, until the sauce thickens, 2 to 3 minutes. Taste and adjust for salt.
    • Garnish with the green part of the scallions and serve hot with rice, if desired.

    Notes

    * Recipe from Plant-Based India: Nourishing Recipes Rooted in Tradition © Dr. Sheil Shukla, 2022. Reprinted by permission of the publisher, The Experiment. Available everywhere books are sold. theexperimentpublishing.com

    Nutrition

    Calories: 171kcal | Carbohydrates: 20g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 568mg | Sugar: 10g
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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      Recipe Rating




    1. Tricia

      October 23, 2022 at 2:50 pm

      5 stars
      Holy crap this is good. I’ve done a lot of tofu stir fry and this is the best. Amazing flavor. Even better on day two.

      Reply
      • Melissa Huggins

        November 01, 2022 at 7:23 am

        Thanks for the amazing feedback Tricia! You made my day. 🙂

        Reply
    2. Tricia

      October 18, 2022 at 4:06 pm

      5 stars
      Absolutely delicious! Wow. Now I want this book. You never let me down!

      Reply
      • Melissa Huggins

        October 20, 2022 at 9:52 am

        Thanks Tricia! I am glad to hear it. 🙂

        Reply

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