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Ingredients

500 g Pressed Tofu, cut into bite sized cubes

3 tbsp Active Yeast

1 tbsp Vegetable Broth Powder

1 tbsp Tandoori Spice

1 tsp Cornstarch

2 tbsp Water

1 tbsp Lemon Juice

1 Onion

1 kg Chopped Tomatoes

5 Grated Garlic, grated

1 tbsp Ginger, finely chopped

2 tbsp Fenugreek Leaves, crushed

1 tbsp Garam Masala

1 tbsp Tandoori Spice

1 tsp Cardamom

1 tsp Turmeric

1 tsp Salt

¼ tsp Nutmeg, grated

1 tbsp Lemon Juice

1 tbsp Maple Syrup

2 tbsp Cashew Butter

15 kg Coconut Milk

Coriander Leaves

Method

Preheat the oven to 400F or 200C.

If you are not using super firm tofu you should now press the tofu for 20 minutes.

In a large mixing bowl, mix together the tandoori paste ingredients until you get a thick paste.

Fold in the tofu until well mixed.

Now carefully place the tofu chunks onto a lined baking sheet.

Place the baking sheet in the oven and bake for 30 minutes, or until the tofu is crispy and browned.

While the tofu is cooking dice the onion and add to a skillet with a pinch of salt over medium-high.

Cook for 4 to 6 minutes, or until the onion is aromatic and starts to go translucent.

Add the grated garlic, ginger, and the sauce spices to the skillet.

Stir to combine and cook for about one minute.

Onions and spices in a skillet. Tomato chunks in a can.

Now add the tomatoes to the skillet and stir to combine.

Remove the skillet from the heat.

Add the contents of the skillet, cashew butter, maple syrup, and lemon juice to a high-speed blender.

Return the contents of the blender to the skillet.

Turn the heat to medium and add the coconut milk and gently stir to combine.

Simmer the sauce for 10 to 15 minutes, or until it reaches a thick, gravy-like consistency.

When the tofu is baked add it to the sauce and gently fold the tofu chunks into the sauce.

Garnish with fresh cilantro.

Serve right away with basmati or jasmine rice.

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