Last week I wanted to bake tofu for dinner – the cool, grey day was perfect for turning on the oven. I often lack imagination, and advance planning, when it comes to a tofu marinade and on this particular evening I wanted something comforting and quick. I began to have visions of an Alfredo-like dish. My instinct was to try a more substantive sauce which could make up for the lack of time to soak the tofu in a marinade. I think I was right!
Cashew Cream Tofu
Ingredients (Serves 4)
- 1/2 cup raw cashews
- 3/4 cup filtered water
- 2 cloves garlic
- 2 tablespoons red wine vinegar
- 14 oz extra firm tofu, pressed and drained
- 1/8 – 1/4 cup crumbled cashews
- Salt and Pepper, to taste
Instructions
- Place first four ingredients in a Vita-Mix (or other high-speed blender) and blend to a creamy consistency.
- Slice pressed and drained tofu into six cutlets.
- Preheat over to 400F.
- Pour cashew cream over the tofu, in a shallow baking dish, cover and let sit while preparing a side dish and allowing the oven to preheat.
- Place tofu cutlets on a baking sheet (with parchment paper) and press cashew pieces onto the top.
- Bake for 10 minutes.
- Flip tofu, pour remaining cashew cream over it, press in remaining cashew pieces.
- Return to over and bake for another 10 minutes.
- Salt and pepper to taste and serve.
This tofu is rich and thick with nutty flavor (I loved the crunch of the crumbled cashews). Two days later I reheated the tofu with leftover asparagus, chopped them up and served over a piece of toast for a hearty, delicious brunch.
I can’t wait to play with more “creamy” sauces for tofu and tempeh!
17 thoughts on “Cashew Cream Tofu”
Comments are closed.
Looks tremendous, but it step one, don’t you mean the first -4- ingredients (cashews through red wine vinegar)?
You are so right! Edited above – and thank you!
You are so right! Edited above – and thank you!
What a fabulous recipe, this looks absolutely delicious! 🙂
Thank you!
I am so intrigued by this recipe! I’m definitely going to try this out as well as what you did with the leftovers. What did you serve this with when you originally made it?
I served it with a side of quinoa and roasted asparagus & onions – but the picture wasn’t so pretty so I didn’t include it! LOL
This looks fabulous, I must try it!
It’s you kind of recipe! Loved that hemp alfredo recipe I saw on your blog this morning!
Yum, that sounds delicious, I’m definitely going to try it.
Let me know how you like it! I’m thinking a pasta tonight with the cashew sauce!
Did you use raw cashews or roasted?
Raw cashews – I’ll edit the recipe to reflect that!
[ Smiles ] A nice way to use cashews; thank you for sharing this!
Thanks, @a1f93bf3fa8d114757e7d116dab516db:disqus!