Indian-Style Tofu and Cauliflower with Chutney

This was very tasty. I especially liked the addition of the cool yogurt on top. The only thing I did differently was that I used yellow mustard seeds because I couldn't find brown ones. I'm not sure there was much of a difference.

Edited to add: I decided to sauté the tofu first to give it a little more texture, and even though it softened a bit during the simmering process, it held on to enough texture to make a difference. I liked it.

Indian-Style Tofu and Cauliflower with Chutney
A variation on this recipe from Cooking Light



Basmati rice
1 package firm tofu, drained
1 medium onion, finely chopped
2 tablespoons canola oil
1 teaspoon brown mustard seeds
3/4 teaspoon cumin seeds
2 teaspoons curry powder
4 garlic cloves, minced
1 (1/2-inch) piece fresh ginger, peeled and finely chopped
4 cups cauliflower florets (about 1 1/4 pounds)
1/4 cup water
1 teaspoon salt
1 (14.5-ounce) can diced tomatoes, undrained
Plain yogurt
Chopped fresh cilantro

Cook rice according to package instructions.

Place tofu on several layers of paper towels. Cover tofu with several more layers of paper towels; top with a cast-iron or other heavy skillet. Let stand 30 minutes. Discard paper towels. Cut tofu into 1/2-inch cubes.

Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add tofu and sauté until lightly browned. Remove from pan and set aside.

Lower heat to medium and add mustard seeds and cumin; cook until mustard seeds begin to pop. Add onion and curry powder; cook 10 minutes, stirring frequently. Increase heat to medium-high; cook 2 minutes or until onion is golden, stirring constantly.

Stir garlic and ginger into onion mixture; sauté 1 minute, stirring constantly. Stir in tofu, cauliflower, water, salt, and tomatoes; bring to a simmer. Cover, reduce heat to medium-low, and cook 15 minutes. Uncover, increase heat to medium, and simmer 10 minutes or until cauliflower is tender.

Spoon rice onto plates; stop each serving with tofu mixture. Spoon yogurt over each serving; sprinkle with cilantro.