Creamy Baked Tofu Butter 'Chicken'

Soak the raw cashews (0.25 cup) in boiling [water] to soften. Set aside.

Line a baking tray and preheat the oven to 400°F (200°C)*.

Add all the baked tofu ingredients (firm tofu (16 oz), unsweetened soy yogurt (0.5 cup), garam masala (2 tsp), ground cumin (1 tsp), ground coriander (1 tsp), fresh turmeric (0.5 tsp), salt (1 pinch)) to a large bowl and mix.

Transfer to the baking tray and bake for 15 - 20 minutes, stirring once or twice. Keep an eye on it to prevent burning. Start 15m timer

Meanwhile, heat the vegetable oil (1 tbsp) in a large pot over high heat. Cook the onion (1 large), cloves (5 garlic), jalapeño (1), and grated fresh ginger (2 tsp) until lightly golden.

Add in the garam masala (1.5 tbsp), ground coriander (1.5 tbsp), ground cumin (1.5 tbsp), and salt (1 tsp) and cayenne pepper (0.25 tsp) and cook for 1 more minute, stirring throughout to toast them. Start 1m timer

Then add the remaining curry ingredients: canned diced tomatoes (1.666 cup), canned full-fat coconut milk (1.666 cup), tomato paste (0.25 cup), agave syrup (0.5 tbsp), including the drained [raw cashews].

Blend everything using an immersion blender or transfer to a standing blender to blend until smooth. Let simmer over low, and cover with a lid.

Once the tofu is golden, remove it from the oven and add it to the pot. Give it a gentle stir.

Serve with [vegan naan] or rice. Enjoy!