Ingredients:

• 1 cup cashews, soaked overnight
• Soy milk
• 1 potato, peeled and cut into small chunks
• 1 block firm tofu, cut into 1 inch cubes
• 1/2 chili pepper, chopped
• 2 cups frozen spinach
• 2 cloves minced garlic
• 1 teaspoon garam masala
• 1 teaspoon cumin
• 1/2 cup vegetable stock

Special equipment:

• Small blending device

Directions:

• Put soaked cashews in a small blending device and add enough soy milk to cover the top
• Blend until smooth and set aside
• Boil potatoes until soft
• Drain and set aside
• Air-fry tofu for 10 minutes or bake in toaster oven for 20-25 minutes
• (You may marinate tofu in miso paste and lemon juice for 2 hours prior for added flavor)
• Saute garlic, garam masala, and cumin in some oil until oil becomes very fragrant
• Add potatoes and stir-fry
• Add chili pepper and stir-fry
• Add vegetable stock, cashew cream, and frozen spinach
• Add tofu
• Serve with rice or naan

Video: