Start by frying off the tofu and cauliflower until charred and browned. Season to taste.
Add in the tomato paste and tikka paste and stir to combine.
Now go in with the tinned tomatoes and coconut milk and bring to a simmer. Season and cover with a lid and let cook for 15-20 mins or until the cauliflower is softened and the sauce has thickened.
Top with vegan yoghurt and coriander and get stuck in with some naan bread and enjoy!!
