Cauliflower with Tofu and Tikka Spices

We created this recipe as a delicious way to help you get your daily dose of magnesium, combining nutrient-rich ingredients that support muscle and bone health in every bite. Next to the ingredients you will see just how much of a magnesium rich meal you are getting!

Serves: 3-4

Ingredients

• 1 carton of firm or Extra firm Tofu contains 212mg of magnesium
• 1 1/2 cups brown rice, cooked contains 90 mg magnesium
• 1 small cauliflower, cut into small florets
• 1 cup Edamame (optional) contains 100 mg magnesium
• 1 handful of spinach leaves contains 30mg magnesium
• 2 tablespoons of ghee (or your preferred cooking oil)
• 1/4 cup finely chopped cashews contains 89mg magnesium
• 1 can of coconut milk
• 1 garlic clove, minced
• 1/4 cup chopped cilantro
• 3 scallions, thinly sliced
• 1/2 cup of plain whole milk yogurt contains 30 mg magnesium
• 1/2 lime
• Mango chutney

Spice Mix*

• 2 teaspoon garam masala
• 2 teaspoons cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cardamon
• 1/8 teaspoon cloves
• 1 teaspoon ground chile or hot paprika

*If you don't have several of these spices or are short on time using a 3 Tablespoons high-quality curry powder

Instructions:

1. Drain and press the Tofu 

2. Preheat oven to 375° and roast cauliflower for 12 minutes

3. Mix together spice mix in medium bowl or plate

4. Slice tofu into 3/4-inch cubes

5. Blot tofu dry and then toss tofu into spice mix to evenly coat

5. Heat ghee (or cooking oil of choice) in a wide skillet over medium-high heat. Add the Tofu, season with salt, and cook for 5 minutes. Turn tofu every minute or so to ensure it is evenly browned on all sides.

6. Once tofu is evenly browned add cashews, coconut milk, and garlic to the pan and stir to make sure ingredients are well combined

7. Reduce heat to a gentle simmer. Add the cauliflower, edamame, and spinach leaves and cook, covered, until warmed through and tender, about 5 minutes. Add in cilantro and season with salt and pepper to taste. 

8. Serve over brown rice and top with yogurt, scallions, chutney, and a squeeze of lime.