Prep
- In a medium bowl, cover cashews with water and soak for about 2 hours.
- After soaking, drain the cashews and add to your food processor or Vitamix. Next, add your lime juice, garlic, curry powder, coconut milk, pepper flakes, and some salt along with 1/2 cup of Soymilk and blend until the mixture is very smooth and creamy. Keep adding Soymilk until you reach a consistency you like.
- Curry Bowl Assembly: Press tofu cubes to remove extra moisture. Toss your tofu in oil, soy sauce and sprinkle with cornstarch. Bake in 350 oven until golden brown, about 25 to 30 minutes.
- Sauté your favorite seasonal or frozen veggies like sugar snap peas, carrots, sweet onion, Kabocha squash or cauliflower in neutral oil such as grapeseed or canola.
- Once the veggies are cooked to almost al dente, stir in your curry sauce and simmer for an additional 3-5 minutes on low. Add tofu on top.
- Serve with rice or quinoa, and garnish with cilantro and lime wedges.
