Mix the tofu with the rest of the ingredients, marinate for approx. 30 mins.
Mix all the ingredients together well in a bowl.
Garam masala cauliflower
Mix the cauliflower with the rest of the ingredients, marinate for approx. 20 mins.
Place the tofu and cauliflower on a baking tray lined with baking paper. Bake for approx. 20 mins. in the centre of an oven preheated to 180°C.
Heat the coconut oil, sauté the onion and coconut flakes until the onions are translucent. Add the lentils and curry powder, cook for about another 2 mins. Pour in the water, bring to the boil, reduce the heat, cover and simmer over a very low heat for approx. 30 mins. Salt the lentils.
Serving and garnishing
Divide the lentils between 2 bowls, top with lettuce, cress, tofu, cauliflower and raita. Garnish with diced mango, beetroot and cashews.