Begin by pressing the firm or extra firm tofu to remove excess moisture for better texture. Wrap the tofu block in a clean dishcloth, then place a heavy object on top. Let it sit for 20-30 minutes.

While the tofu is pressing, soak the raw cashews in boiled water for 20-30 minutes to soften them. After soaking, drain the cashews.

In a blender, combine the soaked cashews with unsweetened almond milk until smooth. Blend for about 1-2 minutes, ensuring there are no lumps.

Heat the coconut oil in a large skillet over medium heat. Add the minced ginger, garlic, and finely diced onion, sautéing for 4-5 minutes until softened.

Stir in the mild chili powder, ground turmeric, coriander, cumin, and ground cinnamon. Toast the spices for 1-2 minutes until fragrant.

Add the pure maple syrup, canned diced tomatoes, cubed tofu, and the blended cashew cream into the skillet. Stir together and simmer uncovered for about 10 minutes.

Taste and adjust seasoning with salt and pepper. Serve hot over jasmine or basmati rice, garnished with fresh cilantro.