1 Tbsp. olive oil
1 bunch green onion, finely chopped
14 to 16 oz. firm tofu, drained, patted dry, and cut into ¾-inch cubes
A heaping 1 Tbsp. hot curry or vindaloo curry paste, preferably Patak
1 can (14 ½ oz.) diced tomatoes, with juices
1 head cauliflower, cut into ¾ inch florets
1 ½ cups water, plus more as needed
Cooked miracle rice for serving

In a large frying pan over medium-high heat, warm the olive oil
Add the bunch green onion and sauté until almost tender (about 5 minutes)
Add the tofu and sauté until warm (about 2 minutes)
Add the curry paste and stir to coat the tofu well
Add the tomatoes and their juices, the cauliflower, and the 1 ½ cups water
Bring the mixture to a boil, then cover, reduce the heat to medium-low, and simmer until the cauliflower is tender and the sauce thickens slightly (about 20 minutes)
Add more water if the sauce gets too thick
Serve over miracle rice

photo credit: Williams Sonoma