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
- 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!