Ingredients

• 1 bunch Baby Bok Choy
• 1.50 tsp Chili Powder
• 400 ml Coconut Cream
• 2 tsp Coriander (root and stem, finely chopped)
• 1 tbsp Extra Virgin Olive Oil
• 2 tsp Garam Masala
• 2 clove Garlic (crushed)
• 2 tsp Ginger (grated finely)
• 400 g Nigari Tofu (firm)
• 30 g Spring Onion (finely chopped)
• 2 tsp Turmeric Powder
• 400 ml Vegetable Broth (or stock)

Cauliflower Rice

• 400 g Cauliflower (riced)
• 1 clove Garlic (crushed)

Instructions

• 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. 
• 9. Divide into 4 servings.