Ingredients
Scale
Marinade:
- 1 block of extra firm tofu, drained, cut into cubes
- 1/3 cup full fat coconut milk (taken from the 2 cans)
- 1/2 squeeze lime, juice
- 1 tbsp fresh ginger
- 1 tsp turmeric
- Salt + Pepper
Sauce:
- 1/2 cup cashews, soaked, drained
- 2 cans full fat coconut milk
- 1/2 large yellow onion, diced
- 2 cloves garlic
- 1 tbsp fresh ginger
- 1 tbsp garam sala
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1 tsp cumin
- 1 tsp red pepper flakes
- Salt + Pepper
- 6 oz tomato paste
Other:
- Cilantro, garnish
- Cooked jasmine rice
Instructions
- Place cashews in boiling water, set aside.
- Place drained and cubed tofu in a bowl. Pour the marinade ingredients over the top. Toss and coat. Allow to marinate for 10-15 minutes. I used the 1/3 cup from the 2 cans, then drained the bowl and added it back to the sauce.
- Cook jasmine rice according to directions, set aside.
- Sauce: In a large pan over medium heat, add the coconut oil and chopped onion. Cook for 8-10 minutes until browned. Stir periodically to prevent burning.
- Now add the garlic and ginger, and cook for an additional 2 minutes until lightly browned.
- Now add all the spices, the garam sala, cumin, turmeric, yellow curry, red pepper flakes (you can always add less now and more later after tasting), salt, pepper, and cook for an additional 2-3 minutes until fragrant. Now add the tomato paste and coconut milk stirring to combine. Bring to a bowl, then a low simmer. The sauce will thicken. Cook for 5 minutes.
- Remove from heat and add to a blender with the soaked cashews. Add back to the pan. Toss in the cooked cauliflower florets. Toss and coat in the sauce and serve over jasmine rice. Garnish with cilantro.
- Prep Time: 10 mins
- Cook Time: 15 mins