We've rarely gone out for Indian food without including aloo gobi among our selections. It's a vegetarian/vegan standard. This rendition comes together quickly, and the tofu mimics paneer, the bland, soft cheese found in some Indian dairy dishes.

　　

Ingredients

6 Servings

　　2 tablespoons olive oil

　　2 garlic cloves, minced

　　2 large potatoes, peeled and diced

　　1 medium head cauliflower, cut into small florets

　　2 teaspoons grated fresh or jarred ginger

　　1 teaspoon garam masala or good-quality curry powder, or more to taste.

　　1/2 teaspoon ground cumin

　　1/2 teaspoon turmeric

　　1/2 teaspoon dry mustard

　　8 ounces firm or extra-firm tofu, sliced, blotted dry, and cut into small dice

　　2 medium or 3 plum tomatoes, diced

　　1/2 cup frozen green peas

　　1/4 cup minced fresh cilantro, optional

　　Salt to taste

　　

Step 1

1. Heat the oil in a wide skillet or stir-fry pan. Add the garlic and sauté over medium-low heat until golden.

　　

Step 2

2. Add the potatoes and about 1 cup of water. Cover and bring to a simmer, then cook over medium heat for 5 minutes.

　　

Step 3

3. Add the cauliflower, sprinkle in the ginger, garam masala, cumin, turmeric, and mustard and continue to simmer gently for 5 minutes.

　　

Step 4

4. Stir in the tofu, tomatoes, and peas, and cook over medium-low heat for 10 minutes longer, stirring occasionally. Stir in the optional cilantro, season with salt, and serve.

　　

Nutrition Per Serving

177 Calories

　　8 g Total fat

　　10 g Protein

　　20 g Carbohydrates

　　5 g Fiber

　　50 mg Sodium

　　#### Nutritional analysis provided by _Vegan Express_

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).