Category: Main Course
Cuisine: Indian
Yields:
2 Servings
Tofu Cashew and Tomato Curry
A Tofu take on a classic Indian Masala – don’t be put off by the number of ingredients – so yummy, pretty easy to do and easily converted to vegan
Ingredients
Adjust Servings
Instructions
-
Combine the yoghurt, lemon juice, ginger, cayenne pepper and garam masala. Add the tofu and turn to coat – set aside.
- Heat 1 TBS of the oil, in a medium pan, over a low-medium heat. Add the onion and cook until soft – 5 minutes. Add the garlic and cook, stirring for another minute.
-
Add the second half-teaspoon of garam masala, and the coriander, cumin and paprika and stir to coat.
- Add the tomato paste, tomato puree, stock, maple syrup and cinnamon stick. Reduce the heat and simmer for 15 minutes.
- Heat the remaining oil in a non-stick pan over a medium-high heat. Add the tofu and cook, tossing until golden brown – 4 minutes.
-
Add the tofu to the tomato mixture and top with the cashews, the yoghurt and coriander leaves.
