Wash and cut the carrots and zucchini into cubes and broccoli into small florets.
Precook the vegetables in the microwave with enough water for 5–8 minutes and keep them ready.
Drain the water from the slab and wrap it in paper towels and follow that with a clean kitchen towel. Allow to dry for half an hour and cut into small cubes.
Heat 1 tbsp of oil in a pan and add the minced or cut garlic, a small piece of cinnamon, cumin seeds and cardamom and roast for 30 secs or less till they release their aroma.
Add the fenugreek seeds & red chillies along with a pinch of asafetida and roast for 10–20 secs.
Next add the diced tomatoes, either fresh or canned and saute for a couple of minutes.
Add the cashews at this time and give it a quick saute, cool the mixture and blend into a smooth fine paste.
Take a clean pan and heat the remaining oil.
Once hot, add the ground masala paste and saute for 1–3 minutes.
Next add the vegetables, tofu, salt, sugar & turmeric and mix well in the masala gravy.
Add half cup or more of any plant based milk to make the curry more creamy and cook covered for 5–7 minutes on a medium flame till the curry is cooked.
Switch off the flame and garnish with a sprinkle of dry fenugreek leaves.
