Quick Vegetable & Tofu Curry

Steps

1. 1Drain the tofu. Remove tofu from its packaging. Place tofu in colander. Place the tub it arrived in on top. Place something heavy inside the tub (or on top of the towel). Place colander in sink to drain for 10-15 minutes.
2. 2Heat oven to 425ºF. Cut tofu into cubes, roughly 1-inch. Spread onto a parchment-lined sheet pan. Drizzle with a little bit of olive oil, season with salt. Toss gently. Spread out. Transfer pan to the oven and cook for about 15 minutes until lightly golden.
3. 3In a large skillet over high heat, add the oil, then the onions. Season with a big pinch of salt. Stir. Cover pan and immediately turn heat down to low. Cook for 10 to 15 minutes or until onions begin to take on some color.
4. 4Cut off tough bottom stem of cauliflower. Remove only the very tough outer leaves. Cut the remaining leaves roughly, and cut the cauliflower into florets. Remove the leaves from the kale stems. Chop the leaves roughly.
5. 5When the onions are ready, open the lid, allowing the water to drip back into the pan. Add the curry paste and spices and cook for a minute or two, or until the onion is evenly coated in the spices, and the spices are beginning to toast.
6. 6Add the coconut milk. Fill the empty can with water, and add it to the pan. Fill it again halfway and add to the pan — you need about 2 3/4 cup water. Bring to a simmer. Add the brown sugar and a teaspoon of kosher salt. Add the cauliflower and the tofu and simmer at a good pace — turn the heat up if necessary — for about 10 minutes or until the cauliflower is tender.
7. 7Add the kale, and stir to combine. Taste the broth. Add more salt if necessary. Add a squeeze of lime if necessary, too.
8. 8Serve with rice or naan, if you wish.