• Ingredients: 35
  • Serves: 6

Tofu aloo gobi (cauliflower and potato curry) with olive oil, garlic cloves, minced, large potatoes, peeled and diced, medium head cauliflower, cut into small florets, grated fresh or jarred ginger, garam masala or good-quality curry powder, or more to taste., ground cumin, turmeric, dry mustard, firm or extra-firm tofu, sliced, blotted dry, and cut into small dice, medium or 3 plum tomatoes, diced, frozen green peas, minced fresh cilantro, optional, salt to taste.

Ingredients

  • 2 tbsps. olive oil
  • 2 garlic cloves, minced
  • 2 large potatoes, peeled and diced
  • 1 medium head cauliflower, cut into small florets
  • 2 tsps. grated fresh or jarred ginger
  • 1 tsp. garam masala or good-quality curry powder, or more to taste.
  • 1/2 tsp. ground cumin
  • 1/2 tsp. turmeric
  • 1/2 tsp. dry mustard
  • 8 oz. 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

FILLING

  • 1/4 cup butter
  • 1 cup amber agave nectar
  • 2 tbsps. ground cinnamon
  • 3 tbsps. sprouted whole wheat flour or whole wheat pastry flour
  • 1 cup walnuts, lightly toasted and finely ground in a food processor
  • 3/4 cup raisins, soaked in 1 cup boiling water for 10 minutes and drained well

DOUGH

  • 1 large baking potato, peeled
  • 1 tbsp. active dry yeast
  • 1/2 cup warm water
  • 1/4 cup plus 2 tbsps. light agave nectar
  • 1/2 cup 1 percent low-fat milk or unsweetened soy milk
  • 3 tbsps. butter
  • 1 tsp. sea salt
  • 4 to 5 cups sprouted whole wheat flour or whole wheat pastry flour
  • butter

GLAZE

  • 2 tbsps. butter
  • 2 1/2 tbsps. unsweetened apple juice
  • 1/2 cup milk
  • 1/2 cup light agave nectar
  • 1/2 tsp. vanilla extract
  • 1/8 tsp. almond extract

Directions

  1. 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.

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  2. 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.

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

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  4. Step 4 4. Stir in the tofu, tomatoes, and peas, and cook over medium-low heat for 10 minutes longer, stirring occasionally.

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