Tofu and cashew nut bites with coconut and coriander vegetables

1 block tofu
200ml tamari/shoyu
4 cloves garlic
1tbsp tomato puree
150g cashews
1 heaped tsp coriander
1 heaped tsp cumin
100g flour
For the coriander and coconut vegetables:
1 onion
4 cloves garlic
3cm root ginger
2tbsp ground coriander
6 ripe tomatoes
Block creamed coconut
1 lime
500g mix of seasonal veg
Handful chopped coriander leaves
  • Finely chop the garlic and put into a shallow bowl with the tamari and tomato paste
  • Slice the tofu into 5mm thick pieces and put in the bowl to marinade for an hour or two
  • Make the cashew filling by roasting and grinding the cashews, then placing them into a jug with the cumin and coriander and adding up to 80ml of water (until you have a thick paste)
  • Spread the cashew paste onto the tofu and sandwich together
  • Toss each piece in the flour
  • When you are ready to eat heat a frying pan with about 3mm of rapeseed oil and fry each bite carefully on both sides
  • Meanwhile make the vegetable mix by slicing the onion, ginger and garlic and gently sautéing in a casserole dish
  • Chop the tomatoes
  • Add the ground coriander and tomatoes and stir around for a couple of minutes
  • Cut the vegetables into bite size pieces and add to the pan
  • Add about 400ml water
  • Chop the creamed coconut and add to the pan
  • Simmer for 15 minutes until the vegetables are tender. Stir in the fresh coriander before serving along with the tofu bites
Original Source: 

Izzy Silvester