nut pastes were introduced into north indian cooking by the moguls, the travellers who provided what was probably the most important outside influence on indian cuisine. mughlai food, as this style of cooking is known, is famed for its rich yet delicate flavours. i think this dish would work well with some chewy portobello mushrooms in place of all or part of the tofu.

2 onions
2T tomato paste
1/3c cashew nuts
1/2t garam masala
1t crushed garlic
1t chili powder
1T lemon juice
1/4t ground turmeric
1t salt
1T plain vegan yogurt
2T vegetable oil
1T chopped fresh cilantro
1T golden raisins
1lb tofu, cubed
6oz button mushrooms
1 1/4c water
cut the onions into quarters, then place in a food processor or blender. process for 1 minute. add the tomato paste, cashew nuts, garam masala, crushed garlic, chili powder, lemon juice, turmeric, salt and yogurt and process for 1-1 1/2 minutes further.
in a large pan heat the oil, lower the heat to medium and pour in the onion & spice mixture from the food processor. fry gently, stirring frequently, for about 2 minutes, lowering the heat if necessary. add the cilantro, raisins and tofu to the pan and continue to stir-fry for another minute. add the mushrooms, pour in the water and bring to a simmer. cover the pan and cook over a low heat for about 10 minutes or until sauce is thick. transfer to a warmed serving dish & garnish with fresh cilantro. serve with basmati rice and a fruit chutney.