Vegan Vindaloo

1. In a wok or dutch oven pan, heat oil over medium heat and fry the garlic, ginger and onions together until the onions are translucent and garlic is fragrant and slightly golden, about 5 minutes.
2. Add Cumin seeds and mustard seeds to the pan and cook until sputtering- about 2-3 minutes then move the whole mixture to one side of the pan and Add the tofu cut in cubes to the empty space in the pan and cook for 5 minutes without moving to get some color on the tofu
3. Distribute the tofu into the onion/garlic/ginger/seeds mixture then sprinkle the spice pack plus a pinch of salt over the tofu and cook for 2-3 minutes stirring often to avoid the tofu sticking or the spices burning.
4. Move tofu to the side and add Cauliflower, peppers and zucchini and tomato paste to the pan and season lightly with a pinch of salt and cook for 5 minutes stirring occasionally
5. Add water, Vinegar and sugar and bring to a boil. Turn heat to simmer and cook for 10 minutes Cook 5-7 mins at a gentle boil until sauce is thick and vegetables are tender. Taste for salt, adjust if desired. Last add cilantro and serve with rice.