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Rinse your lentils then get them onto simmer in 600ml of water for 20-30 minutes until tender.
Meanwhile, add a splash of oil to a pan and fry the onion for ~5 minutes until soft, then add the garlic, ginger and all the spices (apart from the garam masala) and fry for a couple more minutes.
Chuck the silken tofu, chopped tomatoes and the fried onion & spices into a food processor and blitz until smooth.
Once the lentils are cooked, tip the blended mix into the pan and stir. Crumble in the stock cube and add the nutritional yeast, then season with the garam masala and some salt to taste. Depending on the consistency you want, you can add a little more water and continue to gently simmer while you prepare the rest.
Cube your super-firm tofu and throw it in a bowl with the cauliflower. Add a drizzle of oil, curry powder and season with salt, then toss to coat evenly.
Throw it in the air fryer for 10-12 minutes at 200°c, or in the oven for 15-20 minutes at 220°c, or just until the cauliflower is done to your liking.
Serve the daal topped with the tofu and cauliflower, alongside rice or bread.