Prep: 1. Press water from tofu and dry with paper towels. Slice into small cubes. 2. Chop red onion and garlic. 3. Cut green beans into 1-inch segments. 4. Remove stem from cauliflower and cut into small florets. 5. Toast cashews briefly in a dry skillet (optional step). Make: 1. Heat a large skillet over medium heat. Add chopped red onion and garlic and cook for a minute. 2. Add coconut milk, then whisk in the curry powder and salt, working out any clumps. Lower to simmer. 3. Stir in the tofu. Cook down the liquid for a couple minutes before adding the green beans and cauliflower. 4. Cover and simmer for about two minutes - or just until the cauliflower and beans lose their raw edge and cook through a bit. 5. Remove the pot from heat and stir in the cashews. Taste and adjust the seasoning (salt/curry powder) if needed. 6. Serve with a bit of cilantro topping each bowl.