Tofu cashew masala from Little Green Kitchen: Simple Vegetarian Family Recipes (page 43) by David Frenkiel and Luise Vindahl

  • ground cardamom
  • cashew nuts
  • coriander leaves
  • ground cumin
  • wholegrain rice
  • fresh ginger
  • coconut oil
  • onions
  • paprika
  • turmeric
  • tofu
  • tinned chopped tomatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Soak cashew nuts overnight. Can substitute double cream for cashew nuts.

  • eeeve on February 06, 2020

    Added a red pepper with the onions and used coconut yoghurt as that needed using up. Tasted nice, though I preferred it before everything was blended up. Only had 280g pack of tofu (not 400g) which was plenty. It was quick, easy and nice enough to eat on a weeknight, but not very memorable, and I found the leftovers a bit 'lacking'. Whether that's because I used coconut yoghurt and not cream, I don't know. But if I make this again, I'd probably skip the blending.

  • Boffcat on May 08, 2019

    Having made this with both cream and with cashews, I have to sheepishly confess that I think the cream-based version wins the taste test. Nonetheless, both versions are good and gratifyingly simple. I added cauliflower florets, which worked well.

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