Ingredients:
250 g tofu, cut into 2 cm cubes
1 onion, finely diced
2 tbsp tomato paste
2 tablespoons oil
200 ml coconut milk
2 tablespoons cream Vega
80 grams of peas
2 teaspoons Tikka Masala spice mix
1 tsp fresh ginger, grated
1/2 tsp salt
1/4 tsp chili powder
50 g cashew nuts, roughly chopped and roasted
1 tbsp lime juice
5 sprigs of fresh coriander or parsley
Preparation:
First, heat some oil in a large pan and fry the tofu in it until golden. In the meantime, heat the remaining oil in another pan and lightly sauté the onion for about 3 minutes. Add the ginger, tikka masala spice, salt and chili powder. Now add the tomato paste and sauté briefly while stirring. Fill with the cooking cream and add the peas. Simmer gently for 5 minutes. Now fold in the Creme Vega, lime juice and tofu. Arrange in a bowl. Add fresh coriander or leaf parsley and the roasted cashew nuts.
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