Bring the coconut milk to a boil in a pot. Add the wheat protein, potatoes, and carrots. Cook until the potatoes and carrots are almost tender, then reduce to low heat.

In a separate pan, bring the coconut cream to a boil until it starts to separate. Add the massaman curry paste and stir-fry until fragrant and the oil separates.

Add the coconut sugar and stir until dissolved.

Tear the kaffir lime leaves and add them to the pan. Continue stir-frying.

Pour the cooked curry paste mixture into the pot with the wheat protein, potatoes, and carrots. Mix well.

Season with tamarind juice and soy sauce to taste for a balance of sour, salty, and sweet. Add the soaked tofu skin and eggplant. Simmer until everything is cooked through.

Add the roasted cashews and cook for another 2 minutes.