1 medium head of cauliflower, chopped into florets
Chopped fresh parsley for garnish
1 ½ tsp. ground cumin
1 tsp. paprika
1 ½ tsp. ground coriander
1 ½ tsp. curry powder
2 tsp. red wine vinegar
Pinch of black pepper
Heat oven to 425°F. Cut tofu in half vertically, then horizontally. Drain on several layers of paper towels to remove as much liquid as possible. If desired, score surfaces to allow more marinade to penetrate the tofu.
In a mixing bowl, combine cauliflower, onion quarters; toss to coat with red wine vinegar, 1 tsp. olive oil, and curry powder.
Spread cauliflower and onion out in a single layer on a baking sheet and roast for 10 minutes.
In the same bowl, combine tofu, 1 tsp. olive oil, lemon juice, bell pepper, garlic powder, cumin, coriander, paprika, and pepper. Add tofu to the baking sheet and roast for 30 minutes, tossing everything once halfway through.