In a large non-stick skillet over medium-high heat, brown the cauliflower in the oil. Add the onions and bell pepper. Cook until softened and starting to brown. Add the remaining ingredients and cook for 2 minutes while stirring. Season with salt and pepper. Set aside on a serving dish. Clean the skillet.
In a bowl, combine the mustard, syrup and tamari.
In the same skillet over medium-high heat, brown the tofu in the oil. Add the mustard mixture to the skillet and cook for 5 minutes, turning the tofu over halfway through and swirling the pan to glaze the tofu in the sauce. Place the tofu over the vegetables. Sprinkle with the fresh herbs and serve with couscous or quinoa, if desired.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.