1. Preheat the oven broiler. Line a large baking sheet with foil. Add the cauliflower florets and chopped red bell pepper. Drizzle with 1 tablespoon olive oil and season with 1/2 teaspoon salt. Toss to coat and spread into an even layer. Place the baking sheet under the broiler and broil in the oven until the cauliflower is tender and the vegetables develop lightly browned edges, tossing halfway through. Watch them carefully to prevent burning.
2. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet or sauté pan over medium heat. Add the diced onion and cook until softened. Add the minced garlic and sauté for about 30 seconds, until fragrant.
3. Break the tofu into the pan in medium-large pieces and add the remaining 1/2 teaspoon salt. Sauté for several minutes, gently stirring occasionally, until the tofu is warmed through and lightly golden in spots.
4. Add the red curry paste, curry powder, cumin, coriander and turmeric. Gently stir until the tofu and onions are evenly coated.
5. Pour in the coconut milk and tomato sauce. Stir well to combine and bring the curry to a gentle simmer.
6. Stir in the frozen peas and simmer until the peas are heated through and the sauce has thickened slightly.
7. Fold the broiled cauliflower and red bell pepper into the curry, gently stirring until everything is coated in the sauce.
8. If you prefer a thinner, more brothy curry, stir in 1/4 cup water or vegetable broth at a time until the sauce reaches your desired consistency (but not too much to dilute the curry flavor).
9. Add a pinch of pepper and simmer for another 2–3 minutes, then remove from heat.
10. Garnish with freshly chopped cilantro and serve warm over rice, with gluten-free naan, or as is.

Recipe Notes