Tofu and Cauliflower in Kolhapuri Sauce

subheading: For the Tofu and Cauliflower:

14 oz ( 396.89 g) firm or extra firm tofu , pressed for 5 mins and cubed

2 cups ( 200 g) cauliflower , small florets

⅓ tsp cayenne

½ tsp turmeric

½ tsp salt

1 inch ginger

5 cloves of garlic

2 tsp lime juice

subheading: For the Kolhapuri sauce:

1 tsp oil

½ tsp coriander seeds (or use 1 tsp ground coriander, add the ground spice with onion)

½ tsp black peppercorns (or use ¼ tsp freshly ground pepper, add it with the onions)

1 bay leaf

1 cinnamon stick

2 cloves

1 medium onion sliced

½ tsp salt ,divided

1 tsp sesame seeds

2 tsp shredded coconut

2 medium tomatoes chopped

½ tsp garam masala or kolhapuri masala or goda masala, optional (these blends can be found in Indian stores)

1.25 cups ( 295.74 ml) water

Directions at veganricha.com

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