Preheat your oven to 425°F (218°C) and prepare a baking sheet lined with parchment paper. Chop the cauliflower and tear the tofu, and arrange on the baking sheet. Drizzle with oil, sprinkle with salt and curry powder, and toss gently.

Roast the vegetables in the oven for 20-25 minutes, tossing halfway through until the cauliflower is golden and tender, and tofu edges are crispy.

In a large skillet, heat a tablespoon of oil over medium heat. Sauté the diced onion for about 5 minutes until softened. Add garlic and ginger, cooking for another 5 minutes.

Add curry powder and tomato paste to the skillet, stirring for 2-3 minutes until fragrant. Deglaze with water to scrape up any stuck bits.

Transfer the mixture to a blender, adding soaked cashews and balancing with water. Blend until smooth and creamy.

Pour the blended sauce back into the skillet. Add roasted cauliflower and tofu, simmering for about 5 minutes to meld flavors.

Adjust seasoning as needed, adding lemon juice if desired. Serve over rice, with coconut yogurt, cilantro, and pickled onions.