Ingredients

The following ingredients have 4 Servings
  • 1/2 cup raw cashews + 1/2 cup unsweetened almond milk or water
  • 1 tbsp coconut oil (use vegetable stock or water if you prefer)
  • 1 tbsp fresh ginger, minced
  • 3 clove garlic, minced
  • 1 medium white onion, finely diced
  • 2 tsp mild chili powder
  • 1 tsp ground turmeric 
  • 1 tsp ground coriander
  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • 1 tbsp pure maple syrup
  • 1 – 28 oz can diced tomatoes, with the juice
  • 1 package organic firm or extra firm tofu, pressed and cubed
  • salt and pepper, to taste

Instruction

  • Press the tofu for 20-30 minutes. You can either wrap the block of tofu in a dish cloth and place a heavy object on it or use a tofu press. This step is optional but helps to squeeze out excess liquid so the tofu can absorb more flavour.
  • While the tofu is soaking, add the cashews to a bowl and cover with boiled water. Let them soak for 20-30 minutes. This can also be done ahead of time and soaked as long as overnight. 
  • Drain the cashews to a high-speed blender with the plant-based milk. Blend on high until completely smooth and creamy. You may need more than 1/2 cup liquid. We’re looking for a heavy creamy consistency. You should be able to pour it from the blender, so adjust accordindly.
  • Heat the coconut oil over medium heat in a large skillet. Add the ginger, garlic and onion and cook for 4-5 minutes, stirring frequently, until softened.
  • Add all of the ground spices: chili powder, turmeric, coriander, cumin and cinnamon. Stir constantly for another 1-2 minutes to “toast” the spices.
  • Add the diced tomatoes, maple syrup, cubed tofu and cashew cream mixture from the blender. Mix well and simmer uncovered for 10 minutes over medium-low heat.
  • Taste and season with salt and pepper, if needed. Serve over rice and topped with chopped fresh cilantro and lime wedges on the side.