Easy 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.

1 medium onion (roughly chopped)

3 medium tomatoes (rougly chopped)

1 inch knob ginger

4 cloves garlic

1 tbsp coriander powder

1 tbsp garam masala

2 tsp paprika

½ to 1 tsp cayenne (optional)

2 tbsp raw cashews (use pumpkin seeds for a nut-free version)

1 tsp sugar

1 tbsp kasoori methi (dry fenugreek leaves)

1 tbsp vegetable oil

14 oz cubes extra firm tofu (baked or air fried. You can also just use tofu without baking but try and use super firm tofu in that case. If you want to make this soy-free, sub tofu with roasted veggies)

Salt to taste

2 tbsp vegan butter

2 tbsp cilantro (for garnish)

Directions at holycowvegan.net

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