Heat the olive oil in a large pot over medium high heat. Add the garlic, ginger and chilli and cook for 30 seconds then add the cauliflower and pepper and cook for 10 minutes until beginning to soften.
While the vegetables cook put the passata, coconut milk and cashews in a blender and blend until smooth. Add the spices and plenty of salt and pepper to the pot and stir to coat. Pour in the coconut mixture and bring to a simmer, cook for around 15 minutes until the vegetables are softened.
Meanwhile heat a frying pan over a high heat with a drizzle of oil. Toss the tofu with the cornflour and fry in batches until crispy. Stir the tofu through the curry and serve with rice.
Nutrition information is an estimate and will vary depending on the exact ingredients used.