1. In a large bowl, rehydrate the soy curls by covering in water and letting them sit for 10 minutes. Then drain the water and set aside.
2. Over high heat, add the shallots, garlic, ginger, tomatoes, spice and oil to a pan and cook for 5 minutes, until the mixture is smelling wonderful and the tomatoes and blistering. Stirring frequently.
3. In a blender, add the cashews, water and the cooked tomato mixture. Blend until smooth.
4. In that same pan, add the hydrated soy curls and a splash of oil and salt. Cook over high heat until slightly charred. Stirring constantly, for about 5 minutes. Add the tomato sauce to the pan and stir to combine. Taste and adjust the seasoning, with more salt, water, or lemon juice! Garnish with cilantro and serve with garlic naan. Dig in!
