Indian-Style Tofu and Cauliflower with Chutney

Ingredients

• 1 teaspoon brown mustard seeds 
• 14.5 ounce canned tomatoes diced undrained canned
• 2 tablespoons canola oil 
• 1.3 pounds cauliflower florets 
• 4.5 cups rice hot cooked
• 0.8 teaspoon cumin seeds 
• 2 teaspoons curry powder 
• 0.3 cup yogurt plain fat-free
• 0.3 cup cilantro leaves fresh chopped
• 0.5 inch ginger fresh peeled coarsely chopped
• 4  garlic cloves 
• 1 medium onion cut into 6 wedges
• 1 teaspoon salt 
• 0.3 cup water 
• 14 ounce water-packed tofu firm drained

Equipment

• food processor
• frying pan
• paper towels

Directions

1. Place tofu on several layers of paper towels. Cover tofu with several more layers of paper towels; top with a cast-iron or other heavy skillet.
2. Let stand 30 minutes. Discard paper towels.
3. Cut tofu into 1/2-inch cubes.
4. Place onion in a food processor; pulse until finely chopped.
5. Heat a large skillet over medium heat.
6. Add oil to pan; swirl to coat.
7. Add mustard seeds and cumin; cook 10 seconds or until mustard seeds begin to pop.
8. Add onion and curry powder; cook 10 minutes, stirring frequently. Increase heat to medium-high; cook 2 minutes or until onion is golden, stirring constantly.
9. Place garlic and ginger in food processor; process until a smooth paste forms. Stir garlic mixture into onion mixture; saut 1 minute, stirring constantly. Stir in tofu, cauliflower, 1/4 cup water, salt, and tomatoes; bring to a simmer. Cover, reduce heat to medium-low, and cook 15 minutes. Uncover, increase heat to medium, and simmer 10 minutes or until cauliflower is tender.
10. Spoon 3/4 cup rice onto each of 6 plates; top each serving with 1 cup tofu mixture. Spoon 2 teaspoons yogurt over each serving; sprinkle with cilantro.