In your blender combine habanero peppers, cashew nuts, baby carrots, coconut milk, water, nutritional yeast, salt, and sugar and lemon juice. Then, blend it well until the sauce is smooth.
In the meanwhile preheat oven at 350 degree Fahrenheit and prepare an 8 inch rectangle/square baking pan by spraying cooking oil.
Then place the tofu in it and pour habanero sauce over it. Next, fold in chopped parsley and evenly spread the entire dish in the pan so it cooks properly.
Lastly, spread bread crumbs evenly to cover the casserole.
Thereafter, place the baking pan in the bottom rack of the oven and let it cook for 40 minutes or until the bread crumbs turns golden brown and you see bubbles forming in the curry.
Now, take it out and pair it with quinoa/steamed rice. Also, adjust salt if required.