Cauliflower & Tofu Aloo Gobi

Prepare the tofu mixture and let marinate for 20 minutes.

Heat 1/2 tablespoon 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 coconut oil. Add the onions and the potatoes and cook about 3 minutes over medium heat. Add the cauliflower, garlic, the ginger and the spices and cook about 2 minutes. Add the tomatoes, stir and cover over low heat about 15 minutes or until the mixture is cooked through. Season with salt and pepper.

Add the tofu to the dish and the fresh coriander and mix.

Serve with basmati rice, naan bread and Greek yogurt. Add the fresh coriander before serving.