Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 190°C fan (210°C static / 375°F).
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For
4
M
I
Masala Cauliflower & Crispy Tofu
1/2
head
Cauliflower, cut into florets
300
g
Smoked tofu, drained and pressed
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Per Serving
Calories
457kcal
Fat
12g
Carbs
52g
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Patting the tofu as dry as possible is key to crispiness. If the soy milk creates foam on top, you can remove it or leave it — it will settle. 🫙 Store in the fridge for up to 4 days. ❄️ Freeze for up to 3 months.
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Jessica D
15 days ago
Absolutely FABULOUS!! The most unique tasting Dahl we have ever made (and we have made a whole lot of vegan Dahl these past 13 years!) We can’t wait to make it again for our friends! Thank you for always making such food magic, Gigi 🙏🏼💕✨
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Gigi
14 days ago
What a lovely review, thank you so so much ! So so happy you enjoyed it, Jessica x
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THEODORA K
a month ago
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Gigi
a month ago
Beautiful 🤩
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Debra L
a month ago
Another delicious meal! Great app Gigi, I’m really enjoying it.
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Claire nesbitt
2 months ago
Delish. Family approved. Will make again.
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THEODORA K
2 months ago
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Gigi
2 months ago
Lovely ☺️
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Tracypants
3 months ago
The picture has roasted onions on top. I think that would add a really nice sweetness! Was disappointed it wasn’t in the recipe.
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Gigi
3 months ago
Hi Tracy, what you see in the pictures are not roasted onions but the cauliflower leaves! But you could add them if you wanted to, they would for sure make a lovely addition :)
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Tracypants
3 months ago
Ah! Ok, that makes sense. It was still very good.
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Brittany S
3 months ago
Love the bright green flavors in this, would def make again. My only note is that the imperial conversion called for 3 cups lentils/2 cups broth which was not enough broth for that many lentils. So I would recommend using only 1.5 cups lentils and maybe 3 cups broth.
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Gigi
3 months ago
Thanks for spotting this. I have spoken to the app coders about this as it looks like a coding issue with the conversion. Will get this fixed and, when in doubt, use metric as that's the measures I use and have tested against! 💚💚💚
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Tommie Jo B
3 months ago
didn’t have coriander (the leaf) so used broccoli in the blender w ground coriander and the basil and it was delish
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Gigi
3 months ago
Clever swap! Love it! I’m so glad it turned out delish 💚
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Franziska M
4 months ago
This recipe is amazing, so flavorful 🤤 I made some jeera (cumin) rice as a side.
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Gigi
3 months ago
Yesss 🤤 jeera rice is a perfect side for this, such a good shout. So happy you enjoyed it, thank you for sharing 💛
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Giulia M
4 months ago
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Gigi
4 months ago
Beautiful ♥️
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Kristin M
4 months ago
How would the cooking time of the dal change if I used the green lentils in my pantry instead of split red lentils?
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Gigi
4 months ago
Hey Kristin, if you swap red split lentils for green lentils, expect the cooking time to roughly double. Green lentils take about 25–35 minutes to soften, compared to 12–15 minutes for red. They also absorb more liquid, so you’ll likely need to add a bit extra vegetable stock as they simmer. The final texture will be chunkier since green lentils don’t break down the same way, but you can mash or blend a small portion at the end if you still want a creamier dal. hope that helps x
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Kristin M
4 months ago
Thank you so much! What a thorough comment! You're wonderful!
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Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 190°C fan (210°C static / 375°F).
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
Masala Cauliflower & Crispy Tofu
1/2
head
Cauliflower, cut into florets
300
g
Smoked tofu, drained and pressed
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
457kcal
Fat
12g
Carbs
52g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Patting the tofu as dry as possible is key to crispiness. If the soy milk creates foam on top, you can remove it or leave it — it will settle. 🫙 Store in the fridge for up to 4 days. ❄️ Freeze for up to 3 months.
Only visible to you
Made it?
Cancel
Jessica D
15 days ago
Absolutely FABULOUS!! The most unique tasting Dahl we have ever made (and we have made a whole lot of vegan Dahl these past 13 years!) We can’t wait to make it again for our friends! Thank you for always making such food magic, Gigi 🙏🏼💕✨
Like
Reply
Cancel
Gigi
14 days ago
What a lovely review, thank you so so much ! So so happy you enjoyed it, Jessica x
Like
Reply
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T
THEODORA K
a month ago
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Gigi
a month ago
Beautiful 🤩
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Debra L
a month ago
Another delicious meal! Great app Gigi, I’m really enjoying it.
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Claire nesbitt
2 months ago
Delish. Family approved. Will make again.
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T
THEODORA K
2 months ago
Like
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Gigi
2 months ago
Lovely ☺️
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Reply
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T
Tracypants
3 months ago
The picture has roasted onions on top. I think that would add a really nice sweetness! Was disappointed it wasn’t in the recipe.
Like
Reply
Cancel
Gigi
3 months ago
Hi Tracy, what you see in the pictures are not roasted onions but the cauliflower leaves! But you could add them if you wanted to, they would for sure make a lovely addition :)
Like
Reply
Cancel
T
Tracypants
3 months ago
Ah! Ok, that makes sense. It was still very good.
Like
Reply
Cancel
B
Brittany S
3 months ago
Love the bright green flavors in this, would def make again. My only note is that the imperial conversion called for 3 cups lentils/2 cups broth which was not enough broth for that many lentils. So I would recommend using only 1.5 cups lentils and maybe 3 cups broth.
Like
Reply
Cancel
Gigi
3 months ago
Thanks for spotting this. I have spoken to the app coders about this as it looks like a coding issue with the conversion. Will get this fixed and, when in doubt, use metric as that's the measures I use and have tested against! 💚💚💚
Like
Reply
Cancel
Tommie Jo B
3 months ago
didn’t have coriander (the leaf) so used broccoli in the blender w ground coriander and the basil and it was delish
Like
Reply
Cancel
Gigi
3 months ago
Clever swap! Love it! I’m so glad it turned out delish 💚
Like
Reply
Cancel
Franziska M
4 months ago
This recipe is amazing, so flavorful 🤤 I made some jeera (cumin) rice as a side.
Like
Reply
Cancel
Gigi
3 months ago
Yesss 🤤 jeera rice is a perfect side for this, such a good shout. So happy you enjoyed it, thank you for sharing 💛
Like
Reply
Cancel
Giulia M
4 months ago
Like
Reply
Cancel
Gigi
4 months ago
Beautiful ♥️
Like
Reply
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Kristin M
4 months ago
How would the cooking time of the dal change if I used the green lentils in my pantry instead of split red lentils?
Like
Reply
Cancel
Gigi
4 months ago
Hey Kristin, if you swap red split lentils for green lentils, expect the cooking time to roughly double. Green lentils take about 25–35 minutes to soften, compared to 12–15 minutes for red. They also absorb more liquid, so you’ll likely need to add a bit extra vegetable stock as they simmer. The final texture will be chunkier since green lentils don’t break down the same way, but you can mash or blend a small portion at the end if you still want a creamier dal. hope that helps x
Like
Reply
Cancel
Kristin M
4 months ago
Thank you so much! What a thorough comment! You're wonderful!
Like
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