Ingredients
For the Crispy Tofu
- Crispy tofu (see linked recipe)
For the Jalfrezi
- 3 tbsp vegetable oil
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 cups sweet potato, peeled and cut into ½-inch cubes
- 5 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 serrano pepper, minced, optional
- 1 tsp paprika
- 1 tsp ground coriander
- ½ tsp whole cumin seeds
- ½ tsp ground cumin
- ½ tsp ground turmeric
- 1 cup crushed tomatoes
- 1 tsp paprika, or to taste
- ½ tsp cayenne pepper
- 1 tsp garam masala
- 1 tsp salt, or to taste
- 2 green onions, sliced
Optional Add-Ins
- 1 tsp kasuri methi
- 1 tbsp tomato paste
- 1 tsp maple syrup
- 1 cup chickpeas
To Serve
- Steamed basmati rice
- Vegan naan
- Fresh cilantro
- Cilantro microgreens
- Sliced green onions
- Lemon wedges
Linked Recipes
Preparation
Step 1
Prepare the crispy tofu and set aside.
Step 2
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
Step 3
Toss the broccoli, cauliflower, and sweet potato with oil, salt, and pepper.
Step 4
Roast for 25–30 minutes, stirring halfway, until tender and caramelized.
Step 5
Heat the remaining oil in a large skillet over medium heat.
Step 6
Add the cumin seeds and cook for 30 seconds.
Step 7
Stir in the garlic, ginger, and serrano and cook for 1 minute.
Step 8
Add the paprika, coriander, ground cumin, turmeric, cayenne, garam masala, and salt. Cook for 30 seconds.
Step 9
Add the crushed tomatoes and simmer for 8–10 minutes.
Step 10
Stir in the roasted vegetables, crispy tofu, and green onions and cook for 2–3 minutes.
Step 11
Taste and adjust the seasoning.
Step 12
Serve over rice with naan and desired garnishes.
