Golden Cauliflower and Tofu Curry Recipe

1. In a large Dutch oven, heat the oil over medium-high heat. Add the onion and sauté 2 minutes. Add the garlic and sauté 1 minute. Mix in the curry powder and cinnamon and cook until fragrant, 30 to 60 seconds. 2. Add the apple juice, cauliflower, and carrot. When the liquid boils, reduce the heat to a simmer, cover, and cook 10 minutes. 3. Add the tofu, eggplant, red pepper, sweet potato, zucchini, and raisins. Cover and simmer until the vegetables are tender but still hold their shape, 20 to 25 minutes. Season to taste with salt and pepper. Makes 4 to 6 servings BEST TECHNIQUES PRESSING TOFUHalve the cake of tofu horizontally. Set the 2 slabs side by side on a double layer of paper towels. Cover them with more towels. Set a heavy skillet or small acrylic cutting board on top of the tofu. Add canned tomatoes or other weights and let the tofu sit for 20 minutes. Cube or slice the pressed tofu. Pressed tofu keeps, covered in cold water in the refrigerator, for up to 3 days. PAN-CRISPING TOFUCoat a heavy, large skillet with cooking spray. Add cubed pressed tofu in 1 layer. Cook, turning the cubes with tongs, until golden and crisp on 4 sides, 2 minutes per side. Store covered in the refrigerator for up to 2 days.