Fragrant, creamy, vegan tofu korma from The Vegan Larder

Ingredients

• around 450g block of firm tofu
• 3 tbsp nutritional yeast
• juice of 2 lemons (you can also use white wine vinegar or apple cider vinegar)
• 1.5 tsp sea salt
• 2 tbsp / 25 g Steenbergs Korma Masala (half a jar)
• 100g cashew nuts
• 1 large red pepper (can use a bell or long pointy pepper)
• 1 onion
• 6 garlic cloves
• 1 tbsp rapeseed oil (or other neutral oil)
• 1 tbsp fresh ginger (about a thumb-size knob, grated)
• 150g cauliflower florets
• optional: 1 tsp Steenbergs Chilli Powder, if you like a hotter Masala
• 2 tbsp rapeseed oil (or other neutral oil)
• 1 tbsp Steenbergs Mustard Seeds
• 1 tbsp Steenbergs Nigella Seeds
• lemon wedges
• fresh coriander leaves