In a medium bowl, combine tofu, coconut milk, red curry paste, garlic and avocado oil.
Refrigerate covered 30 minutes.
Preheat air fryer at 180°C for 3 minutes.
Place tofu and marinade in an ungreased cake barrel.
Place in air fryer basket and cook for 5 minutes.
Stir, then cook for an additional 5 minutes.
While tofu is cooking, heat coconut oil in a medium frying pan over medium-high heat for 30 seconds.
Add riced cauliflower, turmeric powder, salt and pepper.
Stir-fry for 6 minutes until cauliflower is tender to your preference.
Add cauliflower to four medium bowls.
Top with tofu mixture and sauce.
Garnish with lime wedges and cilantro.
Serve warm.