Tuesday, March 5, 2013

Tasty Tuesday - Sriracha Roasted Cauliflower, Broccoli, Chickpeas and Tofu

The inspiration for this dish came from a recipe I found on pinterest for Roasted Cauliflower, Chickpeas and Harissa from Familystyle Food. I had the cauliflower and chickpeas, but no harissa.

This of course made me more determined to figure out how to try and replicate the recipe sans harissa. I decided to use Sriracha to give me the heat. Plus, it's hard to go wrong with Sriracha in my book. I had read some recipes for harissa included coriander, so I decided to use that as a seasoning along with garam masala to give the dish a slightly Indian flair.

Sriracha Roasted Cauliflower, Broccoli, Chickpeas and Tofu
Ingredients:
1 can no-salt diced tomatoes
Very healthy amount of Sriracha chili sauce - to taste
2/3 cup orange juice
To taste: garam masala, salt, coriander
1 package extra firm tofu, pressed
1/2 white onion, diced
3 tbsp minced garlic
1 small head of cauliflower, chopped
1 small bunch broccoli, chopped
Olive oil
salt
1 can chickpeas, rinsed and drained

Directions:
Mix orange juice, Sriracha, garam masala, salt, coriander together then pour over tofu and allow to marinate at least one hour, preferably longer.

Preheat oven to 375 degrees.

Toss broccoli and cauliflower with small amount of olive oil and salt. Spread evenly on a baking sheet. Bake approximately 20 minutes (flipping at least once). Add chickpeas to the pan and bake an additional 20 minutes or until veggies are browed and chickpeas roasted.

At the same time, bake the tofu until golden brown and firm. Flipping at least once.

Meanwhile, in a large skillet, saute onions and garlic until the onions begin to soften and become translucent. Add in the remaining marinade from tofu and tomatoes (with liquid). You may need to re-season with more Sriracha and spices. If too thick, add additional orange juice.

When the tofu is done, cube and toss into the skillet. Allow to simmer for approximately 15 minutes until the liquid begins to thicken. Remove from heat and toss in the roasted vegetables and chickpeas.


Honestly, I had no clue how this was really going to turn out. But I was pleasantly surprised. It might sound like it's an insanely hot dish, but it's not as spicy as you might assume. I think the orange juice helps to even out the heat levels.

I love the aroma of the garam masala in this dish. So you have a nice layer of flavors going on as well as textures from the crunch of the chickpeas to the softer texture from the tofu.