Tofu Cauliflower Curry

Heat avocado oil or neutral oil (2 tbsp) in a 12-inch sauté pan over medium-high heat. Add cumin seeds (2 tsp) and black mustard (2 tsp) and cook until popping and seeds start to turn golden for 45 to 60 seconds. Add garlic (6 cloves), [2-inch piece fresh ginger root], and 3 serrano peppers (1 to), cook for 90 seconds, stirring frequently. Add coriander powder (1.5 tsp), ground turmeric (1 tsp), sweet paprika (1 tsp), ground cinnamon (0.25 tsp), ground nutmeg (0.25 tsp) and 20 dried curry leaves (15 to) and cook for 30 seconds. Start 1m timer

Deglaze the pan by pouring in coconut milk (1 can), scraping up any browned bits. Add tomato sauce (1 can) and organic cane sugar (1 tbsp) and bring to a rapid simmer. Stir occasionally and simmer for 3 minutes. Start 3m timer

Add cauliflower (450 g), kosher salt (1.5 tsp), and pepper , and spoon the curry over the cauliflower. Cover the pan with a lid and adjust the heat to maintain a decent simmer. Cook for 12 to 13 minutes, stirring occasionally, until thickened and the cauliflower is fork-tender. Start 13m timer

While the cauliflower is simmering, prep the extra-firm tofu (1 block). Bring a large pot of water to a boil. Drain the defrosted tofu. Squeeze out excess water, then slice into 4 slabs. Press slabs gently with paper towels. Slice each slab in half lengthwise (8 slabs), then chop into 0.75-inch cubes.

Once the water is boiling, add sea salt (2 tsp). Use a slotted spoon to lower the tofu into the boiling water. Once water comes back to a boil, boil tofu for 2 minutes. Scoop out and drain well. Start 2m timer

When the cauliflower is tender, add garam masala (2 tsp) and baby spinach (3 cups) to the curry. Stir until spinach is wilted. Nestle the boiled tofu into the curry and toss to combine. Turn off the heat, stir in lemon juice (0.5 tbsp) and cilantro (1 cup), and season with salt as needed. Serve over rice or flatbread .