Tofu Recipe: Vegan Creamy Cashew Tofu Curry | Lucy Bee Shop Recipes

Ingredients

• 150g cashews, raw
• 300ml Coconut Milk or plant milk of choice
• 1 tbsp. Lucy Bee Coconut Oil
• 1 white onion, peeled and chopped
• 280g tofu, drained and pressed
• 3 garlic cloves, crushed
• Thumb-sized piece of ginger, peeled and finely chopped
• 1 tsp. turmeric blend (turmeric powder, cardamon, ground ginger, and nutmeg)
• ½ tsp. cinnamon
• 1 tsp. coriander, ground
• 1 tsp. cumin, ground
• ¼ - ½ tsp. chilli flakes
• A pinch of whole black peppercorns, ground
• 1 tin of chopped tomatoes
• Serve with extra cashews, coriander, red chilli, and fresh lime