'Pleonasmic' Edamame Tofu

Directions

1. Combine all the ingredients for the masala paste and blend into a smooth paste using as little water as possible.
2. Drain the water from the tofu and pat dry completely using paper towels. Cut into 1/2 inch cubes and combine with 2 tablespoon oil, 1/4 teaspoon turmeric, salt (as per your taste, ~ 1/2 teaspoon) and Cayenne chile powder. Set aside to marinade for about 1 hour.
3. Heat the remaining oil in a skillet and add the masala paste. Cook on a low heat until any water completely evaporates. Now add the crushed tomatoes along with the remaining turmeric. Cook down to a thick paste.
4. Add the edamame to the tomato mixture, adjust for salt. Add the water / stock and cover. Simmer on a low flame while you prepare the tofu
5. In a non stick skillet, add the cubed tofu in 2 or 3 batches and toast until the surfaces turn brown. Shake the skillet to turn the individual cubes. (minimizing the use of a spatula ensures that the cubes do not break up).
6. Add the tofu cubes to the edamame 'curry'. cover and allow to simmer for 5-10 minutes to allow the flavors to combine.
7. combine the almond milk and Cashew meal together and drizzle over the curry. gently stir to combine and allow to simmer until the gravy acuires a creamy consistency and any raw aroma of the cashew flour has disappeared. Transfer to a serving dish & Garnish with cilantro. Serve hot with plain jasmine or basmati rice.