Steam greens. It helps to use two pots and two batches per pot if you don’t have a jumbo pot.
Heat a large frypan on medium-high heat. When hot, add 1 tablespoon vegetable oil. Place cubed tofu in the pan and sauté. When golden, set aside.
In the same pan, over medium-high heat, place 1 tablespoon oil. Add ginger, garlic, and jalapeño peppers. Sauté for 1 minute. Add chopped onion. Sauté for another 2-3 minutes or until golden brown. Add dry spices and tomatoes.
While onions and tomatoes are simmering, put greens in a food processor or blender in batches and purée. To each batch that you process, add approximately one-half cup of water, using the water you used to steam.
Add greens to cooked vegetables in pan. Turn heat to low.
Blend cashews with just enough water to reach a creamy texture.
Add creamed cashews to the skillet with the greens.
Fold in sautéed tofu.
Heat gently on low for 2-3 minutes.
Add salt to taste.
Serve with rice and chapatis.