1. Preheat over to 180°C (355°F). Wrap tofu in absorbent paper towel or similar and place on a flat surface with something heavy on top of it. Allow the tofu to ‘press’ for 15 minutes.
2. Cut tofu into 2cm cubes. Toss the tofu in a bowl with 1 tsp garam masala, 1 tsp turmeric powder, ½ tsp chilli powder and salt. Spread on a lined baking tray in a single layer. Bake for 20 minutes.
3. Combine the spring onion, garlic, coriander, and ginger with the remaining 1 tsp garam masala, 1 tsp turmeric and 1 tsp chilli powder in a small bowl.
4. Heat pot on medium to high heat and once hot add the olive oil and spice mix. Cook for 3 minutes, or until fragrant. Add coconut cream and vegetable broth and bring to a simmer.
5. Simmer for 15 minutes, then add the baked tofu. Simmer for a further 5 minutes.
6. Separate bok choy leaves and wash well. Add to the curry and simmer for 1 minute.
7. Cauliflower Rice
8. Stir-fry riced cauliflower with crushed garlic for 5 minutes on medium-high heat. Season with salt and pepper.