Creamy Curried Tofu with Cauliflower and Asparagus

Enjoy this Indian-inspired , , and combination in an appetizing base of creamy asparagus soup.

Creamy Curried Tofu with Cauliflower and Asparagus
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  • 1 spray of olive oil cooking spray
  • 1 cup cauliflower, cut into small florets
  • A handful (7 – 8 spears) asparagus, woody stems removed and cut into pieces
  • 6oz firm tofu, cooked and cut into small cubes
  • 2 tablespoons Trader Joe’s Masala Simmer Sauce
  • 1 red bell pepper, sliced
  • ½ container Trader Joe’s Organic Creamy Asparagus Soup
  • 1 sprig leaves


  1. Spray a shallow pan with cooking spray and heat on medium heat.
  2. Once hot, stir fry cauliflower florets and cut asparagus for about 1 - 2 minutes.
  3. Add cooked firm tofu cubes and simmer sauce, stirring every 10 - 20 seconds.
  4. While the mixture cooks, microwave the asparagus soup, following package instructions, about 2-3 minutes.
  5. While soup heats, add bell pepper slices to tofu mixture and stir fry about 2 minutes.
  6. Turn off heat and transfer tofu mixture to a bowl.
  7. Top tofu mixture with ½ container of heated asparagus soup (cover and store remainder of asparagus soup in the fridge and use within 3 days).
  8. Garnish with cilantro leaves before serving.


Serves 1
Calories: 340
Saturated Fat: 2g
Fiber: 13.5g
Protein: 24g