- Prep Time
- 15 mins
- Total Time
- 45 mins
- Serves
- Serves 7
Ingredients
- 1/2
- block firm tofu cubed
- 0
- 1
- head cauliflower florets
- 0
- 3
- potatoes (approx. 3 cups), cubed
- 0
- 3
- roma tomatoes (approx. 3 cups), diced
- 0
- 1
- onion (approx. 1 cup), diced
- 0
- 1
- clove garlic, minced
- 0
- 1
- turmeric
- 5
- 1
- red chili powder
- 5
- 1
- garam masala
- 5
- 1
- water
- 250
- 1
- Compliments Chopped Cilantro
- 15
- 1
- Compliments Pure Olive Oil
- 15
Method
- Step 1
- In a sauce pan over medium high heat, heat the olive oil and when it is hot add the tofu, fry till golden brown and remove with a slotted spoon and place on a paper towel.
- Step 2
- Add the onion and sweat until soft then add in the garlic and spices, cook for one minute before adding the tomatoes.
- Step 3
- Add water and bring to a boil, then add the potatoes and simmer for 10 minutes add cauliflower and cook until tender. You may want to season with salt and pepper.
Tips
J’ai fait cuire le potage le temps minimum requis pour extraire les saveurs de l’os de jambon; plus le potage cuit longtemps, meilleur il sera. Il ne faut simplement pas ajouter les patates douces trop tôt, car elles se désagrégeront. Une cuisson à la mijoteuse serait parfaite.
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Nutritional Facts Per Serving
- Calories:
- 130
- Fat:
- 3 g
- Carbs:
- 22 g
- Protein:
- 6 g
