Easy Tofu Cauliflower Korma
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Skill level: Intermediate
Servings: 50
Ingredients
5 lbs. 12 oz. Brown rice, dry
1 ½ cups Oil, coconut or olive
¼ cup Curry powder
¼ cup Garam Masala
1/3 cup Salt
4 lbs. Onions, diced
4 lbs. 12 oz. Carrots, peeled, chopped
½ cup Garlic, roughly chopped
3-#10 cans Diced tomatoes, canned
1 qt. Coconut milk, canned
6 lbs. 4 oz. Tofu, extra firm, drained, cut into small cubes
6 lbs. 4 oz. Cauliflower, florets – ready to use or 8 lbs. 12 oz. Cauliflower, whole, cut into florets
¾ cup Lemon juice
Servings: 100
Ingredients
11 lbs. 8 oz. Brown rice, dry
1 ½ pints Oil, coconut or olive
½ cup Curry powder
½ cup Garam Masala
2/3 cup Salt
8 lbs. Onions, diced
9 lbs. 8 oz. Carrots, peeled, chopped
1 cup Garlic, roughly chopped
5-#10 cans Diced tomatoes, canned
2 qt. Coconut milk, canned
12 lbs. 8 oz. Tofu, extra firm, drained, cut into small cubes
12 lbs. 8 oz. Cauliflower, florets – ready to use or 17 lbs. 8 oz. Cauliflower, whole, cut into florets
1 ½ cups Lemon juice
Preparation
HACCP Critical Control Point: Heat to a temperature of 140°F for 15 seconds.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once
HACCP- Standard Operating Procedure- Use handwashing procedures before starting recipe
1. Prepare rice according to package, or as follows.
a. Steam in large pot covered for approximately 15 minutes.
b. Boil water and pour over rice. Bake covered rice in the oven at 350°F for approximately 30 minutes.
2. In pot, steam kettle or skillet, heat oil over medium heat; add spices, salt, carrots, onion, and garlic. Sauté or steam for 5-6 minutes, until onions are translucent. Make sure to stir often to prevent the vegetables from burning. Add tomatoes and coconut milk to the vegetables and bring to a boil. Then reduce to medium, cover, and cook for 10 to 15 minutes, or until vegetables are very tender.
3. Using a large potato masher, mash ingredients until broken down. Add tofu, cauliflower, and lemon juice and bring to a boil. Reduce to medium, cover, and cook until cauliflower is extremely tender, about 15 – 20 minutes.
*Cauliflower is tender enough if a fork can pierce it easily. Serve over rice.
Serving information
Serve 1 ¼ cups Cauliflower Korma over 1 cup brown rice.
Each serving provides 1 meat/meat alternates, 2 ounce equivalent grains, ½ cup red/orange vegetable and ½ cup other vegetable.
OR
Serve ¾ cup Cauliflower Korma over ½ cup brown rice.
Each serving provides ½ meat/meat alternate, 1 ounce equivalent grains, and ½ cup vegetable component.
Nutrition information per 1 m/ma and 2 grain equivalents
Calories: 431 Total Fat: 16g Saturated Fat: 7g Monounsaturated Fat: 5.6g Polyunsaturated Fat: 2.3g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 62g Fiber: 8g Total Sugar: 7g Protein: 13g Sodium: 668mg Vitamin A: 214μg Vitamin C: 34mg Calcium: 176mg Iron: 3.4mg Folate: 68μg
