Pre heat oven to 200c

Soak the nuts in boiling water and set aside.

Make the tofu 'chicken' chunks: Cut the tofu into 2cm cubes. In a bowl, mix the tofu marinade ingredients together. Add the tofu cubes and gently toss to coat. Heat 1 tbsp olive oil in a non-stick pan over medium heat. Dust the tofu cubes with the cornflour and fry for 2-3 minutes per side until golden brown. Set aside.

Make the roasted cauliflower: Toss the cauliflower florets with the 1.5 tbsp olive oil and spices. Roast for 20-25 minutes until tender and lightly charred.

Make the creamy sauce: Drain the soaked nuts and add to a blender with the silken tofu, nooch, lemon juice, salt, garlic powder, turmeric, curry powder and black pepper. Blend until smooth and creamy. Set aside.

Make the whole spices: In a small dry pan, toast the coriander, cumin and cardamom seeds for 1-2 minutes until fragrant. Crush lightly with a pestle and mortar.

Make the main body: Heat the 2 tbsp olive oil in a large pan over medium heat. Add the onion and a pinch of salt and cook for 5 minutes until translucent. Add the ginger, garlic and chilli and cook for 2 more minutes. Add the ground spices and cook for 1 minute. Pour in the grated tomatoes, lentils and 100ml water. Simmer for 10 minutes, then stir through the toasted whole spices.

To serve: Add the roasted cauliflower and tofu chunks to the lentil korma. Drizzle over some of the creamy sauce. Garnish with pink pickled onion, fresh coriander and nigella seeds.