Preheat the oven to 200°C. Add cashews to a small saucepan and cover with water. Bring to the boil and simmer for 5 minutes then set aside.
Prepare the tofu. Press tofu if you’ve not done so already, then tear into bite sized chunks and place in a large bowl. Add the arrowroot and spices, then use your hands to toss and massage into the tofu. Drizzle a large baking tray with olive oil and top with the tofu. Drizzle with olive oil again, then place into the preheated oven. Bake for 25 minutes, or until tofu has started to crisp.
Meanwhile, drain the cashews and place in a blender with the water, oil, lemon juice and salt. Blend until smooth.
Heat a deep skillet then add butter or oil. Heat for 30 seconds then add onion and reduce heat to low. Sauté for 5 minutes, or until translucent. Add garlic and sauté a further 30 seconds, followed by the spices and tomato paste. While stirring, brown off for 2-3 minutes.
Add cashew sauce. Over low heat and stirring the whole time, combine and bring to a simmer. If the sauce begins to thicken too much add water as needed. Simmer for 3-4 minutes, stirring. Once the sauce tofu is ready add to the tofu and stir through.
Serve immediately, topped with coriander and a squeeze of lime juice.
Preheat the oven to 200°C. Add cashews to a small saucepan and cover with water. Bring to the boil and simmer for 5 minutes then set aside.
Prepare the tofu. Press tofu if you’ve not done so already, then tear into bite sized chunks and place in a large bowl. Add the arrowroot and spices, then use your hands to toss and massage into the tofu. Drizzle a large baking tray with olive oil and top with the tofu. Drizzle with olive oil again, then place into the preheated oven. Bake for 25 minutes, or until tofu has started to crisp.
Meanwhile, drain the cashews and place in a blender with the water, oil, lemon juice and salt. Blend until smooth.
Heat a deep skillet then add butter or oil. Heat for 30 seconds then add onion and reduce heat to low. Sauté for 5 minutes, or until translucent. Add garlic and sauté a further 30 seconds, followed by the spices and tomato paste. While stirring, brown off for 2-3 minutes.
Add cashew sauce. Over low heat and stirring the whole time, combine and bring to a simmer. If the sauce begins to thicken too much add water as needed. Simmer for 3-4 minutes, stirring. Once the sauce tofu is ready add to the tofu and stir through.
Serve immediately, topped with coriander and a squeeze of lime juice.
Preheat the oven to 200°C. Add cashews to a small saucepan and cover with water. Bring to the boil and simmer for 5 minutes then set aside.
Prepare the tofu. Press tofu if you’ve not done so already, then tear into bite sized chunks and place in a large bowl. Add the arrowroot and spices, then use your hands to toss and massage into the tofu. Drizzle a large baking tray with olive oil and top with the tofu. Drizzle with olive oil again, then place into the preheated oven. Bake for 25 minutes, or until tofu has started to crisp.
Meanwhile, drain the cashews and place in a blender with the water, oil, lemon juice and salt. Blend until smooth.
Heat a deep skillet then add butter or oil. Heat for 30 seconds then add onion and reduce heat to low. Sauté for 5 minutes, or until translucent. Add garlic and sauté a further 30 seconds, followed by the spices and tomato paste. While stirring, brown off for 2-3 minutes.
Add cashew sauce. Over low heat and stirring the whole time, combine and bring to a simmer. If the sauce begins to thicken too much add water as needed. Simmer for 3-4 minutes, stirring. Once the sauce tofu is ready add to the tofu and stir through.
Serve immediately, topped with coriander and a squeeze of lime juice.
