Vegan recipe

Tofu & Cashew Masala

Prep 10 mins
Cook 20 mins
Serves 4

This Creamy Tofu & Cashew Masala packs a whole lot of flavour! Created with our marinated tofu pieces for an extra portion of protein. Best served with warm garlic naan & a spoonful of dairy-free yoghurt. Ready in just 20 minutes!

Marinated Tofu Pieces Find out more


- 1 pack of Cauldron Marinated Tofu
- 200g basmati rice
- 1 Tbsp coconut oil
- 1 large yellow onion, roughly chopped
- 4 cloves of garlic, minced
- 50g cashews
- 2 tsp ginger, minced
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1⁄2 tsp cinnamon
- 2 Tbsp tomato puree
- 1 tin chopped tomatoes
- Sea salt & black pepper to taste

To serve (optional):
- Dairy-free yoghurt
- Fresh coriander
- Garlic naan bread
- Extra toasted cashews


  1. Prepare the basmati rice according to packaging instructions.
  2. In a large pan, heat the coconut oil. Place the chopped onion inside and allow to cook for a few minutes until soft. Add the minced garlic, ginger and cashews and cook until fragrant.
  3. Add your spices to the pan: turmeric, ground cumin, coriander and cinnamon. Stir to combine and heat in the pan for a minute to release their full flavour depths.
  4. Add the tomato puree and tin of chopped tomatoes and combine with the rest of the ingredients in the pan. Bring to a simmer and allow to cook for 5 minutes, before transferring to a blender or food processor. Process until smooth.
  5. In the meantime, gently pan fry the marinated tofu for 1-2 minutes, then pour the curry sauce back into the pan. Allow to simmer for 10 minutes on a low heat and season to taste with salt and pepper.
  6. Serve with the basmati rice, dairy-free yoghurt, fresh coriander, toasted cashews & garlic naan bread.