Preparation

1. Pre-heat the oven to 160°C.
2. Remove the tofu from its packaging, drain and press out the excess water. You can do this using a tofu press, or by placing the tofu block on a plate and resting a heavy item on top of it and leaving it to rest for around 30 minutes (a cast iron skillet works well). 
3. Cut the tofu into 1 cm cubes and place in a medium-sized bowl. Add the remaining vegan paneer ingredients, including the oil, and gently coat each cube.
4. Place the cubes on a baking tray and bake at 160°C for 25 - 30 minutes or until crispy. 
5. Meanwhile toast the cardamom seeds, cumin seeds, coriander seeds, cloves, mustard seeds and fennel seeds in a pan over a low heat until fragrant. This only takes a few minutes so keep an eye on them as they can burn quickly!
6. Add the toasted seeds to the Spice Grinder along with the ground turmeric and garam masala and grind for 10-15 seconds to form a fine powder. Set aside. 
7. Next, add the almonds to the spice grinder and pulse into a breadcrumb-like consistency. Set aside.
8. Add the garlic, ginger, chilli and vegetable oil to the grinder and pulse until they start to form a paste. Then add the ground spices, ground almonds, desiccated coconut, salt and water and pulse until you have a smooth korma paste.
9. Heat the coconut oil in a large non-stick pan over a medium-high heat. Fry the onion until golden brown and then add the korma paste and cook for 5 mins, stirring constantly.
10.  Whisk in the coconut milk, stir in the tofu “paneer” and heat through. 
11.  Cook the rice according to the package instructions.
12.  Meanwhile, add the cashews to the grinder and pulse until roughly chopped. Toast over a low heat in a non-stick pan until they start to brown.
13.  Serve the korma with the cooked jasmine rice, toasted cashews and fresh chopped herbs.