Meanwhile, heat 1 tbsp peanut oil over medium-high heat in a large pan and add tandoori tofu mixture. Sauté, stirring/turning tofu occasionally, for about 10 minutes until starting to brown. Cover when not stirring, as the paste can spit a bit.
Add rice, currants, and 2 cups water. Bring to a boil then simmer, covered, for around 15 minutes until rice is cooked. Stir occasionally, and add a little extra water towards the end if needed.
Heat 1 tbsp peanut oil in a pot over medium-high heat and sauté onion and garlic for 5 minutes or until translucent. Add turmeric, cumin, and chilli flakes, and cook for another minute.
Cut tofu into small cubes or triangles and add to tandoori mixture. Stir to coat and leave to marinate in the fridge.
Meanwhile, combine yoghurt and tandoori paste in a large container with a lid.
Cut tofu into four equal slices. Fold paper towel into five squares and place between the slices. Press moisture from tofu by placing a chopping board on top. When towels are soaked through, repeat.
When rice is cooked, remove from heat and mix with roughly chopped fresh herbs. Divide between four plates and sprinkle with cashews.
Top with tandoori tofu and serve with a lime wedge. Enjoy!