These main-dish cakes are so good and so fast that you will want to serve them often. We like to top each one with a teaspoon of mango chutney and serve with an Indian basmati rice.
Purée carrots in a blender or food processor; place in bowl. Add cashews. Drain tofu; squeeze out as much water as possible. Mash tofu with fork; add to carrots. Add scallions, coriander and salt; mix well. Form mixture into 6 cakes. Heat griddle; brush with oil. Fry cakes over medium heat until golden brown, about 3 minutes per side.
Note: If you use fresh carrots, they must be cooked in boiling water until very soft. Frozen carrots usually are soft enough not to require cooking after thawing.