Coconut Curry Tofu and Chickpea Stew

Ingredients

• 1 block tofu, firm, cut into 1-inch cubes
• 2 cans chickpeas (15.5 oz), drained
• 1 1/2 tbsp extra virgin olive oil
• 1 orange or yellow bell pepper, chopped
• 1 large onion, chopped
• 1 can diced tomatoes, no added salt (15.5 oz)
• 12 ounces cauliflower florets
• 1 can coconut milk (14 oz)
• 2 cups vegetable broth, low sodium
• 6 cloves garlic, minced
• 1 1/2 tsp red curry powder
• 1 tsp turmeric, ground
• 2 1/2 tsp cumin, ground
• 1 tsp dried oregano
• 1 tbsp chili powder
• 1/2 tsp ground black pepper
• 1 tsp salt
• 1 lime, juice of
• 1/2 cup cilantro leaves, chopped
• 1 red chili, thinly sliced (optional)