Cashew Cauliflower Korma [Vegan, Gluten Free]

Drain the block of tofu, pat dry, press with a clean towel, and cut into 1-inch cubes.

Heat oil in a non-stick skillet over medium. Add tofu cubes and sauté for about 10 minutes on all sides until golden brown. Set aside on a paper towel to drain the oil.

In the same pan sauté the chopped onion for about 5 minutes over medium-low until soft and golden in color. Add a bit of water if the pan dries out. Add garlic and ginger and sauté for another minute. Add the spices and sauté for 1-2 more minutes until fragrant. Add tomato paste and a splash of water and stir to combine.

Mix in the chopped cauliflower florets and stir to coat with the spices. Pour the coconut milk, cover, and bring to a gentle boil over medium-high. Then reduce heat to medium-low and let it cook for about 10 minutes while you prepare the cashew cream.

For the cashew cream, add 1 cup cashews to a high-speed blender. Reserve the remaining 1/4 cup for topping. Add water and lemon juice to the blender and blend until smooth.

Add the sautéed tofu cubes and the cashew cream to the skillet, season to taste with sea salt and black pepper, and let it simmer for about 10 minutes until the sauce thickens.

Top with reserved cashews and fresh herbs like cilantro, parsley, or basil and enjoy with a side of quinoa, rice, or naan.