Homemadeish Blog Series with VeegMama

I love Indian food, but don’t always have time to make it.  Thank goodness for jarred sauces!  With a little help from Trader Joe’s, I threw together this Chickpea, Tofu, and Cauliflower Curry in less than 30 minutes, a perfect Homemade-ish meal.  Beware!  This sauce is spicy!  It was too much for my kids, so you may want to stir in a bit of coconut milk to tame down the spice if you are using the same sauce and want to go easy on the spice.  I hope you enjoy it!


Chickpea, Tofu, and Cauliflower Curry

Serves 6


1 can chickpeas (drained and rinsed)

14 ounces tofu (drained and pressed)

2 cups cauliflower florets

1/4 vegetable broth

1 yellow onion, chopped

1 jar Indian Curry sauce (I bought mine at Trader Joe’s)

Chickpea Tofu Cauliflower Curry


1. Slice tofu block in half (across the width) and then cut into 1/2 inch cubes.

2. Saute the onion in the vegetable broth over medium heat for about 5 minutes.

3. Stir in the chickpeas, cauliflower, and tofu.  Pour in the curry sauce.

4. Simmer 10-15 minutes until cauliflower is tender.

5. Serve over basmati rice.

Chickpea Tofu Cauliflower Curry Sauce

For more recipes in my “Homemade-ish” series, check out:

Chickpea and Rice Samosas

Chili Cornbread Waffle Sandwich (Gluten Free)

Vegan BBQ Meatloaf

Vegan Chicken Tetrazzini Casserole

Chili Mac Casserole

Tropical Tempeh Kebabs and Macadamia Nut Rice

Polenta Puttanesca