Prepare vegan ricotta: Combine tofu, cashews, chopped garlic, first amount of oil and the lemon juice in a food processor or blender and process until fairly smooth, some grainy texture is ok. Pause to scrape down as needed. Season with first amount of salt. Transfer to a sealed container and store in the fridge until ready to use. It lasts about 7 to 10 days. It can be frozen, but the texture may change slightly.
Heat a skillet over medium and add the second amount of olive oil and the onion. Sauté until the onions are translucent and lightly browned, about 6 minutes.
Add the bell pepper and minced garlic to the onion and cook for 4 to 5 minutes to soften. Stir in the ground coriander, cumin, nutmeg and paprika.
Add the soup and tomato and let come to a simmer. Simmer until reduced and thickened slightly and the tomato has broken down, about 5 to 10 minutes. Add salt and pepper to taste (I used 1/2 teaspoon salt).
Dollop on the vegan ricotta and garnish with herbs. Serve with toast or pita on the side!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.