Recipe: "Butter" Tofu Cauliflower (Vegan - coconut milk)

I've made this a few times now and I FINALLY wrote down the proportions!

This is a super warm and comforting Indian-inspired dish based on Butter Chicken, but it's 100% vegan!

Seasoned Tofu & Cauliflower

• 3/4 block Firm Tofu
• 1/2 head Cauliflower
• 3/4 tsp Garam Masala
• 1/2 tsp Ground Ginger
• 1/2 tsp Curry Powder

I have mixing bowls with lids so I put all these ingredients into the bowl, put the lid on and shake. Let sit while you create the rest of the meal.

Pre-heat the oven to about 400/425 degrees and spread the Tofu & Cauliflower on a lined baking sheet.
Bake for about 10 minutes.

Vegan Butter Sauce

• Coconut Oil for the pan
• 1/2 Onion - chopped
• 1 - 1 1/2" Ginger - chopped
• 2-3 Cloves Garlic
• 1 1/2 Tbs Garam Masala
• 1 1/2 tsp Curry Powder
• 1/2 tsp Cumin
• Black Pepper
• 100ml Tomato Paste
• 2 cans Coconut Milk - I used 1 can full fat and 1 can light

Measure out your Spices into a bowl.
Heat the oil & add the Onion - allow the onion to start to become translucent
Add Ginger and Spices - stir and allow the flavours to meld a bit
Add Garlic
Add Coconut Milk
Allow this all to simmer for about 10 minutes
Add the baked Tofu & Cauliflower & simmer for another 10(ish) minutes

Serve with rice or grain/starch of choice.