Vegan Curry with Tofu

Bahan-bahan (4 porsi)

• 2 tablespoons avocado oil or neutral-flavored oil of choice
• 2 teaspoons cumin seeds
• 2 teaspoons black mustard seeds ((can sub brown mustard seeds))
• 6 cloves garlic, (minced)
• 2 - inch piece fresh ginger, (minced or grated)
• 1 to 3 serrano peppers, (diced*)
• 1 1/2 teaspoons coriander
• 1 teaspoon ground turmeric
• 1 teaspoon sweet or hot paprika
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated (or ground) nutmeg
• 15 to 20 dried curry leaves**
• 1 (13.5-ounce/400 mL) can full-fat coconut milk
• 1 (8-ounce/227g) can tomato sauce
• 1 tablespoon organic cane sugar (or coconut sugar)
• 1 small cauliflower head, (cut into small florets (450 to 500g florets))
• 1 1/2 teaspoons kosher salt
• Freshly cracked black pepper to taste
• 1 (14-ounce/400g) block of extra-firm tofu, previously frozen and defrosted****
• 2 teaspoons sea salt ((or 4 tsp Diamond Crystal kosher salt))
• 2 teaspoons garam masala
• 3 cups (45g) baby spinach, chopped
• ½ to 1 tablespoon freshly squeezed lemon juice
• 1 cup (16g) cilantro leaves and tender stems, chopped
• Cooked white or brown rice, or flatbread of choice