Baked Tofu Curry

Vegan and I edit most of my recipes to be thermomix-compatible, so if you don't understand them that's probably why and you should check out the originals as they won't be translated into this strange thermo-speak.

2 tsp oil divided

14 oz ( 396.89 g) firm or extra firm tofu pressed and cubed small

¾ cups chopped onions

3 cloves garlic minced

1 tsp minced ginger

1 hot green chili such as serrano or thai minced Or use mild

1 ½ tsp ground coriander

½ tsp ground cumin

½ tsp ground cardamom

¼ tsp black pepper

¼ to ⅓ tsp cayenne or Indian red chili powder

2 bay leaves

½ tsp dried fenugreek leaves optional

16 oz tomato puree

14 oz ( 400 g) coconut milk or 1 ¼ cup of cashew milk

¾ tsp salt

cilantro for garnish

Directions at veganricha.com

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