Cauliflower, cherry tomato and tofu curry with yoghurt and coriander

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500 g tofu, drained
1 medium onion, sliced
30 m (2 tbsp) canola oil
5 ml (1 tsp)mustard seeds
3/4 tsp cumin seeds
10 ml (2 tsp)curry powder
4 garlic cloves, minced
1 (1/2-inch) piece fresh ginger, peeled and finely sliced
4 cups cauliflower florets
1/4 cup water
5 ml (1 tsp) salt
1X 410 g can whole peeled cherry tomatoes
1/4 cup plain fat-free yogurt
1/4 cup chopped fresh coriander (dhania)
4 cups cooked Spekko Long Grain Parboiled Rice or Spekko India Gate Classic Basmati Rice
curry leaves

Place tofu on several layers of paper towels. Cover and allow to drain well. Cut tofu into 1/2-inch cubes.
Place the onion in a food processor and pulse until finely chopped.
Heat a large skillet over medium heat. Add the oil to the pan; swirl to coat.
Add the mustard seeds, curry leaves and cumin; cook 10 seconds or until mustard seeds begin to pop.
Add onion and curry powder; cook 10 minutes, stirring frequently.
Increase heat to medium-high; cook 2 minutes or until onion is golden, stirring constantly.
Stir ginger and garlic mixture into onion mixture Sauté 1 minute, stirring constantly.
Stir in tofu, cauliflower, water, salt, and tomatoes. Simmer.
Cover, reduce heat to medium-low, and cook 15 minutes. Uncover, increase heat to medium, and simmer 10 minutes or until cauliflower is tender.
Serve with Spekko India Gate Classic Basmati Rice and spoon 2 teaspoons yogurt over each serving; sprinkle with coriander.