I've made this recipe a few times, both for dinner and at the beginning of the week for lunches (served with brown rice). I really like it - but I did make a few modifications. I bought fresh tofu instead of pre-baked (and drained and cut the tofu into chunks). After cutting up the cauliflower and tofu, I tossed them in a little coconut oil, sprinkled them with garam masala, and roasted them at about 425 degrees for about 30 min (until they browned and crisped up a bit). Then I followed the rest of the directions, with the exception that I used less jalapeno (not a fan) and did not add water and steam the cauliflower but instead added the tofu and cauliflower into the sauce at the end, since they were already cooked. It's also good with lima beans instead of peas.