Smoked Tofu Masala
Written by: Amanda McCabe
Instructions
Pour boiling water on the cashew nuts in a small bowl - just enough to cover the nuts and place a plate on top of the bowl
Using a blender, make a paste by roughly blitzing the ginger, garlic, chilli and onion
Heat oil in a pan and add bay leaf - once aromatic, add all of your paste and cook for a couple of minutes until hot and fragrant
Rinse blender while this is happening, then add tomatoes and puree before roughly blitzing
Add to pan and leave to cook while you see to the cashews
Rinse blender again and churn the cashew nuts in their soaking water
After your sauce has been cooking for around five minutes, add chilli powder and garam masala and continue to cook tomatoes for a further five minutes or so
Add cashew paste, crumbled stock cube and a little more boiling water if you’d like a thinner sauce
Cook for around 25 minutes before adding: large cubes of tofu, fenugreek leaves and a swirl of honey
If you’d like a slightly creamier sauce, do not hesitate to add a splash of cream or milk alternative, to take the edge off the spicy sourness of this dish
When you’re ready to eat it, simply cook enough basmati rice with bashed cardamom pods and, when ready, stir through the zest of one lemon with plenty of freshly ground black pepper
Serve with fresh coriander and whatever else you fancy.
Ingredients
Available in store
- 400g smoked tofu
- 5 large tomatoes
- 20 cashew nuts
- 25g tomato puree
- 3 cloves of garlic
- 1 bay leaf
- 1 small red chilli, deseeded
- 1 white onion
- 1 large knob of ginger
- Boiling water
- 1 vegetable stock cube
- 1 tsp chilli powder
- 1 tsp garam masala
- 1 tsp fenugreek leaves / methi
- 1 handful of fresh, chopped coriander
- 400g basmati rice
- 6 green cardamom pods
- lemon zest