Peanut Cauliflower and Pea Curry with Tofu

Preheat oven to 200C/180C fan/400F/gas 6 and line a baking tray with non-stick baking parchment.

Press and squeeze a block of extra firm tofu until most of the liquid has been squeezed out.

Slice half the block into bite-sized pieces and put the tofu bites into a bowl.

Sprinkle over a little turmeric powder and garlic powder, then shake the bowl well to coat the tofu.

Bake the tofu in the oven for 15 minutes until crispy on the outside.

Meanwhile, sauté 1 small finely diced onion and 2 minced cloves garlic in a medium or large saucepan with a little water or oil for 5 minutes until the onion is translucent.

Stir in 1/2 tsp turmeric, 1/2 tsp ground coriander, 1/2 tsp mild chilli powder, and 1 tbsp medium curry powder.

Stir well on a medium heat until fragrant.

Pour in a 400g can of chopped tomatoes, 200ml vegetable stock, and juice of 1/2 fresh lime.

Using a hand stick blender, blend the curry until super smooth.

Stir in 2 tbsp smooth peanut butter, a couple handfuls of frozen peas, and cauliflower florets.

Season with salt and pepper, bring to the boil, then simmer for 20 minutes until thick and creamy, adding water if desired.

Roast some raw peanuts on the same baking tray as the tofu for 5 minutes until lightly golden.

Serve the curry in a bowl, topped with the baked turmeric tofu and roasted peanuts, with rice.