Cauliflower & Tofu Aloo Gobi

Prepare the tofu mixture and let marinate for 20 minutes.

Heat ½ tablespoon of coconut oil in a non-stick skillet. Add the tofu and cook, stirring, for 8–10 minutes until the pieces are golden.

In a non-stick skillet, heat 1 tablespoon of coconut oil. Add the onions and potatoes and cook for about 3 minutes over medium heat. Add the cauliflower, garlic, ginger and spices and cook for about 2 minutes. Add the tomatoes, stir and cover over low heat for about 15 minutes, or until the mixture is cooked through. Season with salt and pepper.

Add the tofu and fresh cilantro to the dish and stir to combine.

Serve with basmati rice, naan bread and Greek yogurt. Garnish with fresh cilantro just before serving.