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Cauliflower pilau with smoked tofu

This was inspired by a recipe I saw on BBC Eat Well for Less.  I must admit,
I hadn’t jumped on the cauliflower rice trend until now – it really is delicious!
Prep Time8 minutes
Cook Time20 minutes
Course: dinner, lunch, maincourse
Cuisine: glutenfree, Vegan, Vegetarian
Keyword: easydinner, easylunch, simplerecipes
Servings: 4 people

Ingredients

For the pickled onions

  • 1 red onion finely sliced
  • 2 tbsp lemon juice

For the pilau

  • Oil
  • 1 onion peeled and diced
  • 2 garlic cloves peeled and minced
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp garam masala
  • 1 cauliflower coarsely grated
  • 2 sweet peppers deseeded and finely diced
  • 2 carrots grated
  • 100 g frozen peas defrosted
  • 1 vegetable stock cube
  • 1 bay leaf
  • 400 g tinned green lentils drained
  • 200 g smoked tofu cut into cubes
  • Salt
  • Pepper
  • 2 tbsp parsley roughly chopped
  • 4 tbsp greek yogurt

Instructions

  • Put the onion slices and lemon juice in a bowl and set aside
  • Heat some oil in a pan and add the diced onion; cook for 5-8 minutes until completely softened
  • Add the garlic, cumin, coriander and garam masala and cook for 1 minute before stirring in the grated cauliflower
  • Add the peppers; stir; cook for 2 minutes
  • Stir in the grated carrot
  • Crumble the stock cube into the pan; add 500ml of boiling water and the bay leaf
  • Stir well; bring to the boil, then reduce the heat and simmer for 4 minutes
  • Stir in the peas and drained lentils and gently cook for another 4 minutes
  • Meanwhile, heat some oil in another pan and gently fry the smoked tofu until browned on all sides
  • Taste and season the pilau and stir through the parsley
  • Once served finish each plate with a dollop of yogurt and some of the pickled onions and tofu cubes

Notes

Note:  I use my food processor to grate the carrot and cauliflower (and don't forget the stalks - they can go in as well!)