Ingredients
The following ingredients have 6 Servings
- 1 large onion, (halved)
- 3 garlic cloves
- 1 tbsp. freshly grated ginger
- 1/2 cup raw cashews, (soaked in water 4-8 hours, drained and rinsed)
- 1-12 oz. can crushed tomatoes, (divided)
- 1/4 cup fresh cilantro, (loosely packed, plus extra for topping)
- 2 tbsp. vegetable oil
- 1 lb. extra firm tofu, (drained, pressed and cut into 1/2 inch cubes)
- 1 serrano pepper, (minced)
- 1-2 tbsp. garam masala
- 1 tsp. ground cumin
- 1/2 tsp. ground turmeric
- 1/2 tsp. black pepper
- 1/4 tsp. ground cardamom
- small pinch ground cloves
- 1-12 oz. can diced tomatoes
- 1 1/2 cups vegetable broth
- 3 cups frozen peas, (thawed)
- salt to taste
- basmati rice (for serving)
Instruction
- Place 1/2 onion, garlic, ginger, cashews, cilantro and 1 cup of crushed tomatoes into food processor bowl (reserve remaining onion and crushed tomatoes). Blend to a smooth paste, stopping to scrape down sides of bowl as needed.
- Coat the bottom of a large skillet with oil and place over medium heat. Add tofu cubes and cook about 10 minutes, flipping once or twice, until browned on multiple sides. Remove tofu from skillet and transfer to a plate.
- Dice the remaining half of your onion and add it to the skillet, along with the serrano pepper, 1 tablespoon of garam masala, cumin, turmeric, black pepper, cardamom and cloves (you can add a dash more oil if it seems to dry), and sauté until onion is soft, about 5 minutes. Add remaining crushed tomatoes, diced tomatoes, vegetable broth, and cashew mixture to skillet. Stir a few times to incorporate. Bring to a simmer and allow to cook for about 10 minutes, stirring occasionally and adding a bit of water if mixture becomes too thick and begins to sputter. Add tofu back to skillet, along with peas. Cook just until tofu and peas are heated throughout, about 3 minutes. Season with additional garam masala, if desired, and salt to taste.
- Divide onto plates with rice and sprinkle with fresh cilantro. Serve.
