Tofu Masala

• Tofu 
• 1 onion
• 3-4 tomatoes
• 5-6 garlic
• 1/2 piece ginger
• 10-12 cashews
• 1 tsp chilly powder
• 1/2 tsp garam masala
• 1 tbsp crushed Kasuri methi
• Oil
• 1 tbsp Vegan butter (optional – used Hearth & Heart)
• Coriander leaves

Garnish – Cashew cream (optional)

• Grind 3-4 soaked cashews with a little water to make a smooth creamy paste

1. Soak cashews and keep aside (some for gravy & few for the cashew cream).
2. Marinate tofu pieces in little salt, chilly powder, pinch of pepper powder and keep aside.
3. Roughly chop the onion, tomatoes, ginger, garlic.
4. Heat a little oil in a pan & saute chopped onion.
5. Add ginger, garlic & saute.
6. Add chopped tomatoes. Saute for a min.
7. Add 8-10 soaked cashews, saute.
8. Add a cup of water & let it simmer for 5-6 mins.
9. Let it cool and puree in mixie. Sieve the mixture if needed for a smoother gravy.
10. Fry the tofu pieces and keep aside.
11. In the same pan, add a little oil & 1 tbsp of vegan butter. Add the pureed mixture, add a little water if the gravy consistency is too thick.
12. Add chilly powder, salt. Let it simmer for a min.
13. Add garam masala, crush the kasuri methi between the palms of your hands & add. Mix well.
14. Add the tofu pieces, simmer for 2-3 mins.
15. Garnish with a little cashew cream & chopped coriander leaves.