Meanwhile chop the onion and mince the garlic and ginger.
Drain the cashews and blend with the milk. Set aside.
In a large pan, melt the butter (find out about Flora Plant) and sauté the onion for 5 minutes on low-medium heat. Add in the garlic, ginger, garam masala, curry and coriander, stir and sauté for 2 minutes.
Add the tomato, then the cashew mix, and once ready add the tofu.
Serve with basmati rice and spring onions.