Press and crumble the tofu. Lay the 300 g block of firm tofu on a clean towel or paper towels, fold over and press gently for 5–10 minutes to remove excess surface water—this helps the tofu brown rather than steam. Once pressed, crumble the tofu with your hands or a fork into pea- to cornmeal-sized pieces for a scramble-like texture.

Make the cauliflower 'quinoa'. Rough-chop the cauliflower into florets and pulse in a food processor in 1–2 second bursts until it reaches a rice/grain-like texture (200 g total). Don’t over-process into mush—short pulses keep small, toothsome pieces. Transfer to a bowl and set aside.

Dry-toast the cauliflower 'quinoa' to deepen flavor and evaporate water. Heat a wide nonstick or stainless skillet over medium-high heat until hot, then add 1 teaspoon (or a spray) of oil and the pulsed cauliflower. Spread into an even layer and cook, stirring every 1–2 minutes, for 4–5 minutes until the cauliflower smells slightly nutty and any moisture has evaporated. Toasting adds a toasty, rice-like note and prevents a watery bowl.

Season and start the tofu. In a second wide skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering (the right temperature helps crisp the tofu exterior). Add the crumbled tofu and let it sit undisturbed for 60–90 seconds so the bottom develops color—this Maillard reaction creates savory depth. Stir and press small bits against the pan to increase browned surface.

Bloom the turmeric and season. Sprinkle 1/2 teaspoon ground turmeric evenly over the tofu and stir to coat. Toasting turmeric briefly in oil blooms its aromatic oils and brings out that warm, peppery flavor—don’t cook it long enough to burn. Add 1 teaspoon tamari and continue to sauté for 1–2 minutes until the tofu is evenly golden and fragrant. Taste and add a pinch of flaky sea salt if needed (tamari is salty).

Wilt the spinach into the cauliflower. Reduce the heat under the cauliflower to medium-low, add the 80 g baby spinach on top of the toasted 'quinoa' (no additional oil needed). Cover briefly for 30–45 seconds so steam wilts the spinach, then toss together. Wilting in the cauliflower pan lets the spinach keep a silky texture and prevents extra oil.

Build the bowls. Divide the warm cauliflower 'quinoa' and wilted spinach between two bowls. Spoon the golden turmeric tofu over the cauliflower. Top with the thinly sliced spring radishes (6 total), scatter the chopped chives (2 tsp), and finish with 1/2 tsp lemon zest per bowl (zesty lift brightens the turmeric). Grind fresh black pepper and flake sea salt to taste.

Final finishing and why it matters. Give each bowl a gentle toss at the table so the lemon zest and chives perfume every bite. Serve immediately—this dish is best eaten warm so the tofu keeps its contrast to the slightly cool, crunchy radish.