Step 1

Press your tofu for at least 20 minutes.

Step 2

Place the raw cashews and almond milk in a high speed blender and mix until completely smooth. Set aside.

Step 3

In a large pan, heat the coconut oil over medium heat.

Step 4

Add the ginger, garlic and onion and cook for 5 minutes while stirring.

Step 5

Add all the spices and cook for a few more minutes.

Step 6

Add the diced tomatoes, maple syrup, cubed tofu and cashew mixture. Mix well and simmer for 10 minutes.

Step 7

Season with salt and pepper, if needed.

Step 8

Serve with rice and fresh cilantro.