1. Drain water from tofu. Cut into 1/2 inch cubes.
2. Finely chop onions. Heat a large skillet over medium heat. Saute mustard seeds & cumin about 10 seconds or until mustard seeds begin to pop. Add onions and curry powder, cook 10 minutes, stirring frequently. Increase heat to medium-high; cook 2 minutes or until onion is golden, stirring constantly.
3. Place garlic & ginger in food processor. Process until a smooth paste forms. Stir garlic mixture into onion mixture; saute 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. Spoon 3/4 cup cooked rice onto each of 6 plates; top each serving with 1 cup tofu mixture. Spoon 2 tsp yogurt over each serving; sprinkle with cilantro.
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|Serving Size: 1 Serving (282g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 132 (47%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 0.2mg||0 %|
|Sodium 54.5mg||2 %|
|Potassium 706.4mg||19 %|
|Total Carbohydrate 16.2g||5 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 9.7g|
|Protein 28.4g||41 %|
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Calories per serving: 282
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