Tofu masala

Finely chop the red onion. Grate the garlic and the ginger. Finely chop the green chili. Peel the shallots and chop them in half.

Pat the tofu dry and slice it into bite-sized pieces. Dice the tomatoes.

Open the cardamom pods with the butt of a knife and extract the seeds, or leave the pods whole.

Heat the avocado oil in a saute pan over medium.

Sear the tofu four to five minutes; the stuck bits will deglaze later.

Add the shallots and saute three to four minutes, then set the tofu and shallots aside.

Back on medium heat, add the chili oil, cumin seeds, coriander seeds, dried chili peppers and cardamom seeds, and fry the spices a couple of minutes.

Add the red onions and saute three to four minutes.

Add the garlic, ginger and green chili and saute another couple of minutes.

Add the sweet paprika, smoked paprika, cayenne, turmeric, salt and garam masala and saute a couple of minutes.

Add the water, stir well and cook a couple of minutes.

Add the diced roma tomatoes, stir and cook three to four minutes.

Add the tomato puree, stir and cook a couple of minutes until the oils separate out.

Return the tofu and shallots, stir, add the third cup of water and stir again.

Cover and cook just under medium about 10 minutes.

Stir in the coconut cream.

Plate, garnish with fresh cilantro and drizzle over more coconut cream.