Cauliflower Masala With Tofu

• 1/2 cup coconut milk
• 1/2 teaspoon garam masala
• 6 teaspoons coconut oil
• 1 pound cauliflower florets
• 1 medium onion, thinly sliced
• 2 tablespoons minced fresh ginger
• 5 cloves garlic, minced (about 2 Tbsp.)
• 1 large jalapeno seeded and minced
• 2 teaspoons ground coriander
• 1/2 teaspoon cumin
• 1/2 teaspoon turmeric
• 3/4 teaspoon kosher salt
• 1 7- or 8-oz. package prebaked tofu, cut into bite-size cubes
• 1 cup frozen peas, thawed
• 1/3 cup chopped cilantro
• Lime wedges, for serving
• Naan, optional

1. In a small bowl, combine coconut milk and garam masala.
2. In a 12-inch nonstick skillet, heat 2 tsp. oil over medium-high heat until very hot; swirl to coat skillet. Add half of cauliflower and half of onion; cook, undisturbed, for 1 minute, then stir-fry for 1 minute. Transfer to a plate. Add another 2 tsp. oil; repeat with remaining cauliflower and onion.
3. Add remaining 2 tsp. oil, ginger, garlic and jalapeno to skillet. Stir-fry until fragrant, about 30 seconds. Stir in spices and salt; add 3/4 cup water. Return cauliflower and onion to skillet. Stir in tofu. Cover and steam until cauliflower is just tender, about 5 minutes.
4. Stir in peas and coconut milk mixture. Stir-fry until heated through, 30 seconds to 1 minute. Add cilantro. Serve with lime wedges and warm naan, if desired.

coconut milk, garam masala, coconut oil, cauliflower, onion, fresh ginger, garlic, ground coriander, cumin, turmeric, kosher salt, cubes, frozen peas, cilantro, lime wedges

Taken from www.myrecipes.com/recipe/cauliflower-masala-tofu (may not work)