Tofu with Mustard and Pan-Roasted Vegetables with Garam Masala

Ingredients

• Vegetables

  • 4 cups (400 g) cauliflower, cut into small florets (about 1 small cauliflower)
  • 2 tbsp (30 ml) olive oil
  • 2 onions, cut into large dice
  • 1 red bell pepper, seeded and cut into large dice
  • 3 tbsp currants
  • 1 tbsp (15 ml) apple cider vinegar
  • 1 tsp garam masala

• Tofu

  • 2 tbsp (30 ml) Dijon mustard
  • 1 tbsp (15 ml) maple syrup
  • 1 tbsp (15 ml) tamari
  • 1 block (1 lb/450 g) firm tofu, cut into ½-inch (1 cm) slices, then into triangles
  • 2 tbsp (30 ml) olive oil
  • Chives and mint leaves, finely chopped (optional)