Press and dry 1-14oz packet extra-firm tofu to remove excess liquid. Cut tofu into about 1-inch cubes. Bake on parchment-lined baking sheet at 400F until golden and slightly crispy. Meanwhile
sauté 1 tsp cumin seeds and 1 tsp black mustard seeds until fragrant
about 30 seconds. Add 1 diced red onion
3 minced garlic cloves
2 green chilies (deseeded and finely diced)
1/2 tsp turmeric
1/2 tsp cinnamon
1/2 tsp chili powder and 1 tsp curry powder. Sauté about 5 minutes before adding 1-15oz cans coconut milk
1 cup vegetable broth
two heads baby bok choy (trimmed and washed) and the baked tofu until heated through and bok choy just wilted. Remove from heat and add chopped cashews and fresh lime juice and salt to taste. (Add touch of maple syrup if desired.) Served with millet brown rice noodles