• Preheat the oven to 425 F. Line a baking sheet with parchment paper.
• Combine the red onion, lemon juice, and salt in a small bowl and set aside.

Tofu Meatballs

• Heat the oil in a large saute pan on high heat, then add the mushrooms and extra-firm tofu and cook until lightly golden, about 8 minutes. Stir in the garlic for 30 seconds, then remove from the heat. Place in a food processor and pulse until roughly chopped.
• Transfer to a large mixing bowl with the silken tofu, tahini, soy sauce, panko, cornstarch, green onions, cilantro, 3/4 tsp salt, and freshly ground pepper. Mix well to combine.
• With oiled hands, form into sixteen Ping Pong ball sized balls. Place on the prepared baking sheet, spaced apart, and bake for 25 minutes until lightly golden. Set aside.

Korma sauce

• Put the cashews and almonds into a small saucepan on medium-high heat. Cover with water, bring to a boil, then decrease the heat to a medium and simmer for 20 minutes. Drain and set aside.
• Finely crush the cardamom seeds, cumin seeds, and coriander seeds in a mortar and pestle and set aside.
• Put 4 tsp of oil into a large saute pan over medium-high heat. Add the onion and cook for 10 minutes, or until softened and lightly browned. Transfer to a blender along with the nuts and 3/4 cup plus 2 tbsp of water and blend until completely smooth.
• Put the remaining oil into the same pan over medium-high heat. Add the garlic, ginger, and green chile and cook for 1 minute, then add the spices and cook for 1 minute more. Add the grated tomatoes and cook for 4 minutes, stirring occasionally, until thickened. Add the pureed onion-nut mixture, 2 cups water, 1.5 tsp salt and black pepper to taste. Bring to a simmer, then decrease the heat to medium and cook for 25 minutes, until reduced by a third. Add the baked vegan tofu meatballs to the sauce, cover, and heat for 5 minutes, until the meatballs are warmed through.
• Sprinkle with cilantro and sliced red onion. Serve with basmati rice or naan bread.