Tofu Cashew and Tomato Curry

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
Servings: 2 yield(s)
Ingredients
  • 80 g Yoghurt (OR non-dairy yoghurt for vegan)
  • 1 tbsp Lemon juice
  • 1.5 tsp fresh Ginger - finely grated
  • 0.25 tsp Cayenne Pepper
  • 0.5 tsp Garam Masala
  • 250 g firm Tofu - pressed and cut into 2.5cm cubes
  • 2 tbsp Olive Oil
  • 0.5 medium Brown Onion - finely diced
  • 2 cloves Garlic - crushed
  • 0.5 tsp Garam Masala
  • 0.33 tsp ground Coriander
  • 0.33 tsp ground Cumin
  • 0.33 tsp Sweet Paprika
  • 1 tbsp Tomato Paste
  • 150 ml Tomato Puree/Passata
  • 0.33 cup Vegetable Stock
  • 3 tsp Maple Syrup
  • 0.5 Cinnamon stick
  • 20 g Roasted Cashews
  • 2 tbsp Plain Yoghurt
  • Coriander Leaves, to serve
Instructions
  1. Combine the yoghurt, lemon juice, ginger, cayenne pepper and garam masala. Add the tofu and turn to coat – set aside.
  2. 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.
  3. Add the second half-teaspoon of garam masala, and the coriander, cumin and paprika and stir to coat.
  4. Add the tomato paste, tomato puree, stock, maple syrup and cinnamon stick. Reduce the heat and simmer for 15 minutes.
  5. 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.
  6. Add the tofu to the tomato mixture and top with the cashews, the yoghurt and coriander leaves.