Cube tofu and sauté (med/high) in a large pot or Dutch oven with oil (I prefer to use extra virgin coconut oil). Let cook at least 10 minutes. While it’s cooking, chop the cauliflower and onion. Add them and about 1/2 cup water for cooking, cover and let cook until veggies are tender, adding more water when necessary to prevent sticking. Then add your seasonings, sauce, and coconut milk. Use 1 can for a lower fat version and 2 for a creamier more decadent version. Let simmer 5 more minutes. Serve over rice or pasta.