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For the tofu: Marinate the tofu in the tofu marinade ingredients and set aside.
For the roasted veg: Toss the cauliflower florets in the spices for roasting the cauliflower and roast at 200C for 20-25 mins until golden. Toss the sweet potato chunks in the spices for roasting the sweet potato and roast at 200C for 25-30 mins until tender. Roast the butternut squash at 200C for 30-35 mins until tender.
For the creamy sauce: Blend the roasted butternut squash flesh, soaked cashews, silken tofu, nooch, lemon juice, salt and pepper with a splash of water until smooth and creamy.
For the main body: Toast the cumin and coriander seeds in a dry pan until fragrant, then grind. In a large pan, heat the olive oil over medium heat. Add the toasted and ground spices, onion and a pinch of salt. Cook for 5 mins until the onion is soft. Add the ginger, garlic and chilli and cook for 2 more mins. Add the ground spices and cook for 1 min. Add the grated tomatoes, chickpeas and veg stock. Simmer for 10 mins. Add the roasted veg and creamy sauce and stir to combine. Serve with coriander, nigella seeds and yoghurt.