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?Easy tofu masala ?My super easy version of a tasty curry. (I used baking soda in this recipe to remove the acidity from the tomatoes instead of adding more maple to do this. I thought it worked well.) ? ?Recipe (oil-free option too): ?Soak 1 cup cashews in hot water for 1 hour. ?Press and drain 1-14oz block extra-firm tofu. Cut into approximately 3/4-inch cubes (or into approximately 1/4-inch thin triangles) and bake on lined sheet at 400F until lightly golden but not crispy, about 10-12 minutes. ?Blend soaked cashews until smooth, adding unsweetened non-dairy milk little by little as needed (oat is best) until smooth. ?Blend 3 large roughly chopped tomatoes. ?Grind with pestle and mortar or blend in small food chopper with a little water: 1-inch sliced ginger, 4 minced garlic cloves, 1-2 minced green chili.?Sauté 1 diced onion in a little neutral flavored oil (or water) and cook until golden brown. Add 1-1/2 tbsp garlic/ginger/chili mixture and cook another minute. (Do not burn.) ?Add 3/4 tsp hot red chili powder (not Mexican chili) and cook another 30 seconds. ?Add blended tomatoes and simmer until thickens.?Add 1/4 cup cashew cream and simmer a few more minutes while stirring. ?Add 1/4 tsp baking soda and stir to incorporate until bubbles disappear. ?Add 2 tbsp tomato paste, 1 tsp Garam Masala, 1 tbsp maple syrup and mix well. ?Add some more cashew cream (as much as desired to taste). Cook another couple minutes. ?Stir in tofu and simmer another few minutes, adding water as needed until reaches desired consistency. ?Serve with chopped fresh cilantro. Adjust salt, maple syrup and cashew cream to taste.
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