Creamy Vegan Tofu Cauliflower Curry (Korma-Inspired)

TOFU AND CAULIFLOWER

• 1 small head cauliflower, trimmed and cut into bite-sized florets (1 small head yields ~3-4 cups or 340 g // can also use 1/2 of a large cauliflower)
• 1 (14 oz.) package extra-firm tofu, torn into 1-inch pieces
• 2 Tbsp olive or coconut oil
• 1 Tbsp DIY curry powder*
• 1/2 tsp sea salt

“KORMA” SAUCE

• 1 Tbsp olive or coconut oil
• 1 medium onion, diced (1 onion yields ~2 cups or 220 g)
• 4 medium cloves garlic, minced
• 1 Tbsp minced fresh ginger
• 1 Tbsp DIY curry powder*
• 1 Tbsp tomato paste
• 3/4 tsp sea salt
• 1 ½ cups water (plus more for deglazing pan)
• 1/4 cup raw cashews
• 1 Tbsp lemon juice (optional)

FOR SERVING optional

• White or brown rice (we like basmati // or cauliflower rice)
• coconut yogurt (or other plain/unsweetened yogurt)
• quick pickled onions
• fresh cilantro