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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!
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.
- 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:
- 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.
- 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.
More cauliflower recipes to enjoy
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Chili Cauliflower and 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
- 1 medium cauliflower (about 19 ounces/550 g) cut into bite-size florets
- 1½ teaspoons neutral oil
- Pinch of salt
- 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
- 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
- 2 Baking Sheets
- Large Work Or Pan
- 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.
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.
Thanks for the amazing feedback Tricia! You made my day. 🙂
Absolutely delicious! Wow. Now I want this book. You never let me down!
Thanks Tricia! I am glad to hear it. 🙂