Steam greens. It helps to use two pots and two batches per pot if you don’t have a jumbo pot.
Heat a large fry pan on medium-high heat. When hot, spray with olive oil. Place cubed tofu in the pan and sauté. When golden, set aside.
In same pan, over medium-high heat, sauté onions and peppers until well cooked. Add a tablespoon of water while sautéing if onions start to stick.
Add spices, garlic, and ginger. Stir for a minute, toasting the spices.
Add tomatoes and simmer on medium-low heat with vegetables for ten minutes.
While vegetables are simmering, put greens in a food processor or blender in batches and purée. Add cilantro to last batch of greens you purée. To each batch that you process, add approximately one-half cup of water, using the water you used to steam the vegetables.
Add greens to cooked vegetables in pan. Turn heat to low.
Blend cashews with peeled lemon or lime until creamy. Add just enough water to move the blender.
Stir creamed mixture into green mixture.
Fold in cubed tofu.
Heat gently on low for 2-3 minutes.
Salt and pepper to taste.
Serve with rice and chapatis.