- 1 cauliflower
- 2 tsp turmeric
- A 225g pack of smoked tofu
- 2 shallots
- 1 garlic clove
- 4 tomatoes
- 2 tbsp tamarind paste
- 2 tsp honey
- A handful of coriander, leaves only
- 4 tsp olive oil
- Sea salt and freshly ground pepper
- Baking tray
- Baking paper
- Frying pan
Heat your oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with baking paper. Pull the leaves off the cauliflower and break it into small florets. Tumble onto the baking tray. Drizzle over 2 tsp olive oil and sprinkle with 2 tsp turmeric. Season and toss together. Roast for 25 mins.
While the cauliflower is roasting, chop the tofu into 2 cm chunks. Peel and thinly slice the shallots. Peel and crush the garlic. Finely chop the tomatoes.
Warm a frying pan for 1 min over a medium heat. When warm, add 2 tsp olive oil and the tofu. Fry for 5 mins till golden, stirring now and then. Lift out of the pan with a slotted spoon and pop in a bowl.
Tip the shallots, garlic and tomatoes into the frying pan. Bring up to a simmer and cook for 10 mins. Stir now and then till the tomatoes have broken down.
Stir in 2 tbsp tamarind and 2 tsp honey. Add the golden smoked tofu back to the pan.
Simmer the tofu in the tomato sauce for 5 mins to warm through. If the cauli is cooked before the tofu is finished, turn the oven off to keep it warm.
The cauliflower should be roasted and charred on the edges. Serve with the tamarind tofu, garnished with coriander leaves.
Spice up your smoothies with a pinch of your leftover turmeric, or try adding a little to warm milk with some slices of ginger for a soothing bedtime drink.