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Mango Curry Tofu from Vegan Richa's Indian Kitchen


14 ounces firm tofu
2 teaspoons safflower or other neutral oil
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1/2 teaspoon Garam Masala
1/4 teaspoon salt
3/4 cup chopped red onion
1 (1-inch) knob of ginger
3 cloves garlic
2 tablespoons water
1 teaspoon safflower or other neutral oil
1/4 teaspoon cumin seeds
2 bay leaves
4 cloves
1 1/4 cups canned or culinary coconut milk
3/4 cup ripe mango pulp or puree (unsweetened or lightly sweetened canned)
1/2 teaspoon salt
2 teaspoons apple cider vinegar
Generous dash of black pepper
1/4 teaspoon Garam Masala, for garnish
2 tablespoons chopped cilantro, for garnish



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