Ingredients:

  • 14 oz (400g) extra-firm tofu, pressed and cubed
  • 1/2 cup (75g) raw unsalted cashews
  • 1 tbsp (15ml) avocado oil
  • 1 medium (110g) yellow onion, finely diced
  • 1 tbsp (15g) fresh ginger, minced
  • 3 cloves (9g) garlic, minced
  • 2 green chilies (10g), slit lengthwise
  • 1 tbsp (15ml) coconut oil
  • 1 can (13.5 oz / 400ml) light coconut milk
  • 1 tsp (2g) ground turmeric
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) ground coriander
  • 1/2 tsp (1g) garam masala
  • 1/2 tsp (3g) sea salt
  • 1 cup (150g) red bell pepper, chopped
  • 1 cup (130g) carrots, sliced into coins
  • 2 cups (60g) fresh baby spinach
  • 1 tbsp (15ml) fresh lime juice

Instructions:

  1. Heat avocado oil in the skillet over medium-high heat. Add tofu cubes and cashews. Sauté for 5-7 minutes, tossing occasionally, until the tofu is mahogany-colored on all sides and cashews smell nutty. Remove both from the pan and set aside.
  2. Lower heat to medium and add coconut oil. Sauté the onion until translucent (about 3 minutes). Stir in the ginger, garlic, and green chilies, cooking for another 60 seconds until the aroma is pungent.
  3. Stir in the turmeric, cumin, coriander, and salt, stirring constantly for 30 seconds to bloom the spices without burning them.
  4. Pour in the light coconut milk and stir to deglaze the pan. Add carrots and bell peppers. Simmer gently for 8-10 minutes until vegetables are tender-crisp.
  5. Stir in the baby spinach and garam masala, cooking just until the leaves wilt. Return the seared tofu and toasted cashews to the pan, drizzle with lime juice, and remove from heat immediately.