If you have time, soak the cashews for a few hours to soften. If you don’t have time, you can skip this step though the sauce will be slightly less creamy.
Add a splash of water to a non stick pan and sauté the onion and ginger until soft.
Add the ground cumin, coriander and turmeric. Cook for a couple of minutes longer then add the tomatoes and drained cashews. Simmer for about 10 minutes.
Blitz the sauce to a pureé using a hand blender or liquidiser. Add back to the pan.
Add the frozen peas and allow to defrost. Add the garam masala.
Chop the tofu into cm cubes and add it to the curry. Season with salt and serve.
If you want to freeze portions then freeze the sauce before adding the tofu. To serve from frozen, microwave until hot then add the tofu just before serving.