Ingredients

• 1 loaf medium-firm tofu, cut into 32 equally sized pieces
• 1 tablespoon canola oil + 2 teaspoons extra
• 1/2 teaspoon turmeric
• 1/4 teaspoon paprika or cayenne
• 1 small head cauliflower, florets only, trimmed
• 1 red bell pepper, cored and cut into 1" squares
• 1 green bell pepper, cored and cut into 1" squares
• 1/2 head of kale, stripped from their ribs, sliced thinly
• 1 jar Patak's® Tikka Masala Simmer Sauce
• Small handful cilantro, leaves and soft stems, minced

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Instructions

1. In a large bowl, mix 1 tablespoon canola oil, turmeric and paprika. Add tofu and toss gently to coat. Allow to marinate as you prep the rest of your vegetables.
2. Bring a medium saucepan of water to a boil. Season with salt, and add cauliflower. Blanch, 2-3 minutes, or until cauliflower is crisp-tender. Drain and set aside.
3. Warm a large nonstick skillet over medium-high heat. When the pan is hot, add the tofu, and cook until golden brown on at least one side. Remove from heat.
4. Add 2 teaspoons oil to the pan. When shimmering, add red and green bell peppers. Saute a couple of minutes until slightly softened and blistered. Add kale, toss to coat with oil, and then cover. Cook 5 minutes until wilted slightly.
5. Add cauliflower, tofu and jar of Tikka Masala Sauce. Stir to coat all the vegetables. Turn down pan to a simmer. Cover, and cook 10-15 minutes. Sprinkle with cilantro. Serve over rice.