Rinse and chop the produce accordingly. Preheat your oven to 425 ̊F and line two baking trays. Press the tofu prior to preparing this recipe.
Make the tofu and cauliflower marinade. Combine all of the marinade in a large bowl. Then, coat the cauliflower and tofu in the marinade, and let stand for 15-20 minutes (or you can prepare this the night before).
Bake the tofu and cauliflower. Add the tofu to one baking tray, and the cauliflower to the other. Bake for 25-30 minutes, flipping halfway.
Set a large skillet or pot to medium heat. Once hot, add the garlic, ginger, and onion, and sauté for 3-4 minutes, until onion is translucent. Then, add all of the spices and cilantro stems, and cook for 1 minute more, until fragrant.
Add the tomatoes and 1 cup of water. Bring to a simmer and cook for about 10-15 minutes.
Add the coconut cream and lemon juice, and cook for 1-2 minutes more, until the flavors have combined.
Add the tofu and cauliflower to the sauce, and gently toss to coat.
Serve with your desired garnishes. Enjoy!
