Tear and coat the tofu

• Tear the tofu into uneven pieces with your hands to create a larger surface area.
• Toss the pieces with the cornflour until evenly coated.

Make the marinade

• In a bowl, mix the garlic powder, nutritional yeast, smoked paprika, turmeric, salt, lime juice and olive oil.
• Add the tofu pieces and toss to coat well.

Bake the tofu

• Spread the marinated tofu on a lined baking tray.
• Bake at 200 °C until golden and crispy.

Blend the cashew cream

• Drain the soaked cashews and add them to a blender with the lemon juice, nutritional yeast, salt, garlic and water.
• Blend until completely smooth.

Fry the aromatics

• Heat the olive oil in a pan and fry the grated ginger and crushed garlic until fragrant.

Toast the spices

• Add the cumin, coriander, turmeric, salt, pepper, curry powder, garam masala, smoked paprika, cinnamon, bay leaves and kasuri methi.
• Stir and cook briefly to release the aromas.

Simmer the curry base

• Pour in the chopped tomatoes and simmer, stirring occasionally.
• Stir in the cashew cream and simmer until thickened.

Combine and serve

• Add the crispy tofu to the sauce and stir gently to coat.
• Serve topped with chilli flakes and fresh coriander.