12-16 ounces tofu, cut into 1 inch cubes
About 3/4 cup chickpea flour or rice flour
4 tablespoons canola oil, divided
1/2 cup raw cashews
3/4 cup water
1 8 ounce can tomato sauce
2 tablespoons Earth Balance margarine
2 jalapeños or other small green chilies, seeded and minced
2 cloves garlic, minced
1-inch piece of ginger, peeled and minced
1 teaspoon fenugreek seeds
1/2 teaspoon fennel seeds
1 teaspoon garam masala
1/2 teaspoon mild chili powder
1/4 teaspoon cayenne pepper or to taste
1/4 teaspoon salt
1 large tomato, diced
1 tablespoon tomato paste (optional)