Vegan Tikka Masala

Press your tofu. I recommend using this tofu press because it's super easy to use, dishwasher safe and takes way less time than using paper towels and heavy kitchen items to get the job done!
Once your tofu is pressed, chop it into cubes.
Heat 1 tsp olive oil in a large nonstick skillet over medium-high heat. Add the tofu in batches and cook, stirring every 2 minutes, until browned, 8 to 10 minutes. Remove and set aside.
Add remaining oil and sauté the red onion, bell pepper, garlic and ginger for 4-5 minutes or until the onion is translucent.
Add everything from garam masala to curry powder, stir to combine and cook for another 2 minutes.
Add the diced tomatoes, curry sauce, coconut milk and cauliflower florets, stir and simmer gently, stirring often for 10-15 minutes or until the vegetables are tender and the sauce has thickened.
Adjust seasoning and heat by stirring through cayenne pepper, if using, and additional salt if needed.
Gently stir through the tofu and cook for another 2 minutes.
Serve with brown rice, whole wheat vegan naan, or a whole grain of your choice.