Wendell's Cauliflower Masala with Tofu

Here's another dish that Wendell made using a recipe from a Health Magazine that he saw at his doctor's office. It was yummy.

• 1/2 cup coconut milk
• 1/2 teaspoon garam masala
• 6 teaspoons coconut oil
• 1 pound cauliflower florets
• 1 medium onion, thinly sliced
• 2 tablespoons minced fresh ginger
• 5 cloves garlic, minced (about 2 Tbsp.)
• 1 large jalapeno, seeded and minced
• 2 teaspoons ground coriander
• 1/2 teaspoon cumin
• 1/2 teaspoon tumeric
• 3/4 teaspoon kosher salt
• 1 7- or 8-oz. package prebaked tofu, cut into bite-size cubes
• 1 cup frozen peas, thawed
• 1/3 cup chopped cilantro
• Lime wedges, for serving
• Naan, optional

1. In a small bowl, combine coconut milk and garam masala.

2. In a 12-inch nonstick skillet, heat 2 tsp. oil over medium-high heat until very hot; swirl to coat skillet. Add half of cauliflower and half of onion; cook, undisturbed, for 1 minute, then stir-fry for 1 minute. Transfer to a plate. Add another 2 tsp. oil; repeat with remaining cauliflower and onion.

3. Add remaining 2 tsp. oil, ginger, garlic and jalapeño to skillet. Stir-fry until fragrant, about 30 seconds. Stir in spices and salt; add 3/4 cup water. Return cauliflower and onion to skillet. Stir in tofu. Cover and steam until cauliflower is just tender, about 5 minutes.

4. Stir in peas and coconut milk mixture. Stir-fry until heated through, 30 seconds to 1 minute. Add cilantro. Serve with lime wedges and warm naan, if desired.