Blend the tomatoes. Add passata sauce.
Fry the onions and ginger. Add all spices. Content will dry up as soon as you add the spices, so watch out.
When the onions are brown and the spices have mixed in sufficiently, add them to the blended tomatoes, and re-blend.
Leave a few whole onions in the pan, and add a bit of extra oil and the capsicum.
Fry the capsicums for a while, until they are soft-ish.
Add the cloves and bay leaves. Let it simmer, lid on until capsicum is soft (add a bit of water if it starts to dry up).
Microwave the peas to defrost.
Chuck the tofu into the original pan with the caps.
Add blended tomato mix. Add peas, salt, then 100 ml water.
Remove the cloves and bay leaves. Garnish with coriander.

Organic tofu
300g peas
1 green capsicum diced
6 soft truss tomatoes quartered
300ml coles passata sauce
2 medium onion
1.5cm ginger pureed
50g cashew meal
paprika
2 teaspoon ground cumin
1/2 teaspoon turmeric
2.5 teaspoons ground coriander
1.5 teaspoon garam masala
10 cloves and 8 bay leaves
salt
120g whole cashews
fresh coriander, chopped finely