Wednesday, 7 September 2011

Spicy Ragout of Cauliflower and Tofu

Most of the ragouts I've made in the past have tended to be a bit on the heavy side. This one however, was very light and delicately spiced. 

I think this ragout would be equally good without the tofu, as its addition did nothing for me.  Serve with some homegrown new potatoes.
Spicy Ragout of Cauliflower and Tofu
Serves 4
4 tablespoons olive oil
250g firm tofu, cut into cubes
4 - 6 garlic cloves, crushed
¼ teaspoon crushed red pepper flakes
1 x 400ml can of tomatoes, crushed
½ teaspoon dried basil or 1 tablespoon of minced fresh basil
Salt and pepper to taste
1 medium head of cauliflower, cut into bite size florets
Generous handful of frozen peas, thawed
In a wide pot, heat 3 tablespoons of the olive oil.  Fry the tofu until golden all over and then remove to a plate.
Reduce the heat and pour in the remaining oil.  Saute the garlic, red pepper flakes until the garlic begins to just brown.  Add in the chopped tomatoes and its juices, along with the basil and seasoning to taste.  Bring to the boil.  Cook for about 5 minutes, before stirring in the cauliflower.  Cook for about 15 minutes or until just tender, then stir in the tofu and peas and cook until both are heated through.  Serve immediately with some potatoes. Adapted from Quick Vegetarian Pleasures by Jeanne Lemlin.


  1. This reminds me of an Indian curry called Gobhi Matar---only the spices are curry flavored as compared to the basil-garlic you've used for this Ragout!! either way it sounds awesome with the addition of Tofu. A must-try for me:)

  2. I like the addition of tofu in this, Shaheen. You get a protein source and it picks up all the flavors. I like how you used the cauliflower leaves in the other recipe, too. They are tasty - and good for you!


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