Get ready to treat yourself (and others) to a fantastic vegetarian-friendly recipe from our November Chef of the Month, Chef Stew.
Chef Stew has shared his famous curried cauliflower, cumin rice and tandoori tofu recipe. It’s simple to make and chock full of spices and flavors. From a blend of Tandoori spices to a new cauliflower recipe, this dish has it all. Find it below!
Ingredients
1 head of cauliflower
Olive oil
Curry powder
2 cups of Basmati rice
2 Onions
1 Cup Cumin seeds
1 TBS tomato paste
Extra-firm tofu
Tandoori Spice Blend (Spiceology has a great blend)
Salt and pepper to taste
2 garlic cloves
1 bunch of cilantro
Curried Cauliflower Directions
Take one head of cauliflower and cut into florets.
Toss in olive oil and curry powder and roast on 350 for 25 minutes.
Cumin Scented Rice Directions
Make 2 cups of basmati rice. Drain and chill.
Julienne 2 onions.
In a large skillet, heat olive oil, and sauté the onion until translucent.
Add tomato paste, cumin seeds and rice.
Mix well, add salt and pepper to taste.
Tandoori Tofu Directions
Cut extra firm tofu into cubes and gently toss into olive oil and season with Tandoori spice blend.
Sear in skillet on all four sides.
Cilantro Chutney Directions
Add 1/2 of olive oil, 1 teaspoon of salt, 2 garlic cloves, 1 bunch of cilantro and blend well.
We’re happy to announce our excellent November Chef of the Month, Chef Robert Stew, also known as Chef Stew! A true chef at heart, Chef Stew was born in Baltimore and now resides in Las Vegas. He’s a father, a gourmet chef/caterer, TV personality, celebrity chef and president of the Transition Kitchen Foundation, a culinary arts program dedicated to teaching life skills through culinary arts in Baltimore. He’s appeared on ‘Guy’s Grocery Games’, ‘Supermarket Stakeout’ and was the winner of Cutthroat Kitchen Season 8. Stay tuned for some great recipes & shop his coat!
1. Where were you born?
Baltimore, Maryland
2. Where do you work and where are you based?
Las Vegas, Nevada. Stew’s Stix is my restaurant concept that currently is being introduced to the market via catering in SF, LA and Las Vegas. However, I’m also President of Transition Kitchen Foundation a Culinary Arts Training based out of Baltimore, Maryland. I’ve begun to help other chefs get TV shows and it’s been rewarding for me because I get asked for help all the time and now, I have a way to do just that!
3. What is your favorite kitchen tool in creating your masterpieces/dishes?
My favorite Kitchen tool is the whole kitchen… Tt narrow down to one thing is hard. Good pots and pans play a factor. A sharp
4. What is your sharpest sense out of all the 5 senses?
Sight would be the answer. Being as though people eat with their eyes, I’m constantly using my eyes to make sure my work pleases their eyes.
5. What advice would you offer for aspiring chefs?
Be a sponge, absorb as much as you can, be willing to speak up and say I don’t know how to do certain things, I’ve watched so many Chefs try to prove they are skilled but fail on simple tasks. The best chefs aren’t afraid to get help, pointers and advice. The worst chefs know how to do everything. Lastly, I always mention staffing agencies this is a great way to pop in and out of operations. This allows to earn while you learn.
6. What is one culinary tip every chef should know and perfect?
Effective communication skills… let’s stop throwing the titles out so easily. A Chef must have lots of qualities and experience to back the claim… a real Chef runs the operation and IS a leader – great leaders know how to make the operation run effectively and smoothly.
7. What does good food mean to you?
When I can think about it days after. Or the idea of eating it already, it makes me feel amazing inside. I like to consider good food like a party in my mouth
8. What features are important to you when selecting your chef outfit?
Comfortability is key… I like to look nice, but I like being able to move accordingly.
9. Favorite ingredient to work with?
Fresh herbs, fresh fish, fresh, fresh and again, fresh… sorry my answers aren’t simplistic. To create a dish, I’m using multiple things. If I need to choose a favorite, it would be steak or crabmeat.
10. Favorite City to dine out in?
New Orleans.
11. Best Dish you have ever made?
All of them…but, I would say a Blondie because I made 10k with this dessert.
12. What you like to eat most often on your days off?
Great question… lately with so many Chefs coming on set to film, I’ve been eating their food. But, if I’m not actually cooking for someone and it’s my day off… Uber Eats isn’t a bad idea. I still enjoy Panda Express, Chipotle, pizza, wings… all the stuff that I could make but too lazy to do.
13. Person you would most like to cook for?
Bobby Flay, Jay Z, Janelle Monáe, or Halsey.
14. What made you decide to become a chef?
I didn’t. A Chef decided to become me. I grew up cooking as a kid as a means of survival, my mother worked nights and she did cook, but my big mouth complaining turned me into a child home cook. I then went to get trained and eventually I took an inventory of my life and realized that the natural qualities I possess and skills I acquired all wrapped into one thing made me a great Chef.
