Tofu curry with cashew cream

1. Soak your rice in water (ideally 12 hours in advance).
2. Take the tofu out of the packaging, blot it with paper towels and cut it into cubes (1 cm x 1 cm). Brown the cubes in a wok with a little oil and put them aside in a bowl.
3. Cut the broccoli, courgette, carrots, sweet potato and tomatoes into pieces. Put in the wok, add the cashew cream, water and curry powder and simmer on a medium heat for about 45 minutes uncovered (until the vegetables are melting.)
4. Rinse your rice, put it in a saucepan with fresh water, bring to the boil and cook for about 10 minutes.
5. Serve a portion of rice, cover with the curry mixture, add the tofu, chopped cashew nuts and garnish with mint.

Tips Tip : suggest ½ lime next to the squeeze plate to add a fresh fruity twist