Thoroughly rinse rice under cold water and drain well. Add to a saucepan with 1.5 cups (3 cups for 4 servings) of water, a splash of oil and a pinch of salt. Bring to a boil before reducing heat to simmer. Cook 12-15 minutes with the lid vented, or until water is absorbed and rice is fluffy. Remove from heat and keep covered.

In a large saucepan, heat 2 tbsp. (4 tbsp. for 4 servings) oil over medium high heat, until shimmering. Add onions and a pinch of salt and cook, stirring occasionally, until the onions are softened and lightly browned, 5-7 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds. Add the spice blend and cook for 30 seconds, stirring constantly to combine.

Add crushed tomatoes and coconut milk to saucepan, stirring and scraping the bottom of the saucepan to dislodge any browned bits. Reduce heat to medium-low and simmer for 12-15 minutes, until sauce is thickened.

Tear or slice the tofu into 1 inch pieces and stir into the sauce over low heat until tofu is warmed through, 3-4 minutes. Stir in tahini, coconut sugar, and juice from half of the lime. Season with salt and pepper to taste. Wash and finely chop cilantro.

Warm naan bread in toaster oven or under broiler for 30 seconds to a minute per side, to desired toastiness. Spoon rice into bowls and top with tofu and sauce. Serve with naan, cilantro, cashews and slices of lime. Enjoy!