Serves 4

40g cashews

1tsp nigella seed and celery salt

250g firm tofu cut in bite sized cubes

2 tbsp oil separated

1tsp celery salt

2 shallots

1tbsp each chopped garlic and ginger

1tsp chopped chillis in oil

1 cooked red pepper

1tbsp puree

1tsp cumin, garam masala, paprika and turmeric

400ml passata

100ml coconut milk

4handfuls of spinach

1tbsp sweet chili sauce

 Blitz the cashews, nigella seed and celery salt and pour onto a flat dish,

Press the tofu cubes into the mix on both sides and fry gently to brown

Keep the rest of the nut mix for topping

Heat 1tbsp oil and add the shallot, chili, ginger, garlic and puree and stir to coat and cook over a medium heat until softening

Add the cooked red pepper, the spices and stir well, add the passata and cook over a gentle heat, covered until the onion is soft. Blitz to a smooth sauce.

Stir in the sweet chilli sauce, the spinach and taste for seasoning. Add in the tofu and heat through gently without stirring too much.

Serve with rice and naans if you wish.