Ingredients
- 1 ½ yellow onions
- ¾ cup fresh cilantro
- 12 cups cauliflower
- 2 ¼ lbs tofu (extra-firm)
- ¾ cup coconut oil
- ¼ cup curry powder
- 6 cups vegetable broth
- 6 cups canned coconut milk (lite)
- 1 ½ limes
- ¼ cup sriracha
- 12 oz multigrain chips
Directions
-
Step 1
Finely chop onion and cilantro. Coarsely chop cauliflower and tofu.
In this recipe- 1 ½ yellow onions
- ¾ cup fresh cilantro
- 12 cups cauliflower
- 2 ¼ lbs tofu (extra-firm)
-
Step 2
In a large saucepan over medium heat, melt coconut oil. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add curry powder and stir, cook 1 minute more.
In this recipe- 1 ½ yellow onions
- ¾ cup coconut oil
- ¼ cup curry powder
-
Step 3
Add vegetable broth and cauliflower: cover tightly and increase heat to high, bring to a boil and then reduce heat to medium. Simmer until cauliflower is tender, about 10 minutes.
In this recipe- 12 cups cauliflower
- 6 cups vegetable broth
-
Step 4
Add coconut milk and tofu, season with salt and pepper to taste. Remove from heat and blend in batches in a blender or food processor until smooth. (Alternately, enjoy without blending)
In this recipe- 2 ¼ lbs tofu (extra-firm)
- 6 cups canned coconut milk (lite)
-
Step 5
Garnish with cilantro, lime and sriracha to taste. Serve with chips.
In this recipe- ¾ cup fresh cilantro
- 1 ½ limes
- ¼ cup sriracha
- 12 oz multigrain chips
