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1. Drain the tofu and press it firmly between clean kitchen towels or paper towels, placing a heavy skillet on top for at least 15 minutes to remove as much moisture as possible. Once pressed, cut into roughly 2 cm cubes.
800 g Extra-firm tofu
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2. Heat a large non-stick or cast-iron skillet over high heat and add half the coconut oil. Once shimmering, add the tofu cubes in a single layer (work in batches if needed) and sear undisturbed for 3–4 minutes per side until deep golden and slightly crispy. Season lightly with a pinch of salt and turmeric. Remove and set aside.
800 g Extra-firm tofu,
1.5 tbsp Coconut oil,
0.5 tsp Turmeric powder,
1.5 tsp Salt
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3. While the tofu presses, soak the cashews in just-boiled water for 15 minutes. Drain and blend with 0.5 cup (120ml) fresh water until completely smooth. Set aside.
0.5 cup Raw cashews
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4. In the same pan over medium heat, add the remaining coconut oil and the vegan butter. Once melted and hot, add the diced onions and cook, stirring occasionally, for 18–20 minutes until deeply golden brown. Do not rush this step.
1.5 tbsp Coconut oil,
2 tbsp Vegan butter,
2 piece Yellow onion
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5. Add the minced garlic and grated ginger to the pan, stir vigorously, and cook for 2 minutes until the raw aroma disappears.
6 clove Garlic cloves,
1.5 tbsp Fresh ginger
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6. Add the ground cumin, ground coriander, turmeric, and Kashmiri chili powder. Stir constantly and cook the spices in the oil for 45–60 seconds until fragrant, ensuring they don't burn.
1.5 tsp Ground cumin,
1.5 tsp Ground coriander,
0.5 tsp Turmeric powder,
1.5 tsp Kashmiri chili powder
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7. Add the chopped tomatoes and tomato paste. Stir well to combine, then cook over medium heat for 12–15 minutes, stirring occasionally, until the tomatoes completely break down, the mixture is thick, and oil begins to pool at the edges — this is the oil separation point indicating the masala is fully cooked.
4 piece Roma tomatoes,
2 tbsp Tomato paste
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8. Transfer the cooked masala base to a blender and blend until silky smooth. Return to the pan over medium-low heat, then stir in the cashew cream and coconut milk. Simmer gently for 5 minutes, stirring, until the sauce thickens and turns a rich, velvety orange. Season with salt and coconut sugar, adjusting to taste.
0.8 cup Full-fat coconut milk,
1.5 tsp Salt,
1 tsp Coconut sugar
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9. Add the seared tofu cubes to the sauce and gently fold to coat. Simmer for 3–4 minutes so the tofu absorbs the flavors. Remove from heat and stir in the garam masala.
1 tsp Garam masala
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10. Ladle into bowls and garnish generously with fresh cilantro. Serve with cauliflower rice for a low-carb option.
0.2 cup Fresh cilantro (garnish)
