Braised Tofu and Cauliflower in Curried Coconut Milk

I realized earlier today that I hadn't had anything new this week and would have nothing to blog about. So I turned to Mark Bittman's book and opened it at random. I wanted to have something a) good, b) new and c) something with cauliflower to use up the remnants from last week. The recipe I stumbled upon certainly seemed to fit the first two, and a bit of modifications made it fit the last as well.

Braised Tofu and Cauliflower in Curried Coconut Milk

3 large onions, cut into eighths

1 28-ounce can of tomatoes (with liquids)

5 cloves garlic

1 dried chili pepper

2 tbsp neutral oil

Salt and pepper

1 tbsp curry powder

1 tbsp garam masala

700-900 grams tofu, blotted dry and cubed

2 cups cauliflower florets

1.5 cups coconut milk

Combine the onion, tomatoes, garlic and chili in a blender or food processor. Purée. Add oil to a deep pot over medium heat. When the oil is hot, add the pureed mixture with the salt, pepper and spices. Cook, stirring occasionally, for about 10 minutes: until it becomes saucy. Meanwhile parboil the cauliflower (toss in boiling water for a few minutes) and add the cauliflower and tofu to the mixture. Cook for about about 5 minutes and stir in the coconut milk. Bring to a boil and cook for a little bit more. Serve over rice.

Serves 5?

I thought I'd made it too soupy, but once it was over the rice it turned out quite nicely: with a hearty and complex taste. I'm not quite sure how many it serves, my parents and I all had a meal out of it and there were plenty of leftovers.