1 lb (450 g) firm tofu, diced

1 large red onion, chopped

3 tbsp (45 ml) olive oil

2 tsp curry powder

3 tbsp (45 ml) store-bought onion confit

2 tbsp (30 ml) lime juice

1 cauliflower, cut in 1/2-inch (1.5 cm) slices

1 cup (250 ml) store-bought hummus

2 Lebanese cucumbers, sliced

1 avocado, sliced

Store-bought antipasti (optional)

Store-bought tabbouleh (optional)

In a non-stick skillet over medium-high heat, cook the tofu and onion in 2 tbsp (30 ml) of the oil until browned, about 15 minutes. Add the curry powder and continue cooking for 1 minute, stirring. Add the onion confit and lime juice. Stir to combine. Cook for 1 minute. Season with salt and pepper.

Meanwhile, with the rack in the uppermost position, preheat the oven to broil.

On a non-stick baking sheet or a baking sheet lined with aluminum foil, spread the cauliflower slices out in one layer. Brush with the remaining oil and season with salt and pepper. Bake for 10 minutes or until the cauliflower is tender and browned.

Serve the tofu and cauliflower with the hummus, cucumbers and avocado, and antipasti and tabbouleh, if desired.

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