Tofu Casserole

1. 1

   Prepare the tofu and cashew cream

   1.Preheat your oven to 200°C (400°F).

   2.Heat 1 tbsp of oil in a large pan over medium-high heat. Add the pressed and cubed tofu and pan-fry for 5-7 minutes, turning occasionally, until golden brown on all sides. Set aside.

   3.Drain the soaked cashews. Add them to a high-speed blender with 1/2 cup of fresh water and the nutritional yeast. Blend until completely smooth and creamy. Set aside.
2. 2

   Cook the vegetable base

   1.In the same pan, heat the remaining 1 tbsp of oil over medium heat.

   2.Add the chopped onion and sauté for 3-4 minutes until translucent.

   3.Add the minced garlic and grated ginger. Cook for another minute until fragrant.

   4.Add the diced bell pepper and carrot. Cook for 5 minutes until they begin to soften.

   5.Stir in the green peas.
3. 3

   Create the sauce

   1.Add the tomato puree to the pan. Cook for 2-3 minutes until it thickens slightly.

   2.Stir in the turmeric powder, red chili powder, coriander powder, and garam masala. Cook for 1 minute until the spices are aromatic.

   3.Pour in the prepared cashew cream. Add salt and black pepper. Stir well to combine everything into a rich sauce.

   4.Bring the sauce to a gentle simmer and cook for 2 minutes.
4. 4

   Assemble and bake the casserole

   1.Gently fold the pan-fried tofu cubes into the sauce, ensuring they are well-coated.

   2.Transfer the mixture to an 8x8 inch (or similar size) baking dish and spread it out evenly.

   3.Sprinkle the breadcrumbs evenly over the top.

   4.Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the sauce is bubbling at the edges.
5. 5

   Rest and serve

   1.Remove the casserole from the oven and let it rest for 5 minutes before serving.

   2.Garnish with fresh chopped coriander leaves and serve hot.

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