For the cashew sauce: Add the soaked, rinsed & drained cashews, lemon juice, salt, water, and red curry paste into your blender. Blend until smooth.
For the crispy tofu: Cut the tofu in cubes. Add the all-purpose flour, curry powder, and salt in a bowl. Add the tofu to the bowl and toss carefully until all the tofu cubes are coated. Bring a large pan with oil to high heat, toss in the tofu. Let it cook on each side until browned and crispy. Remove the tofu from the pan and set aside.
In the large pan over medium to high heat, cook the cubed onion until soft, then remove it from the pan and set aside.
Then add the broccoli and carrot slices into the pan, add about 1/4 cup of water and let the veggies cook until tender.
Now it's time to combine everything. Add the onions back into the pan to the broccoli and carrots. Reduce the heat and pour in the cashew sauce, if it thickens up too much you can always add more water to thin it out. Heat it up until everything is warm. Add salt to taste and the lastly, the crispy tofu.
Serve the Tofu Cashew Curry with basmati rice and enjoy!