Description
A creamy, spicy, and comforting vegan dish that highlights tofu’s ability to absorb flavors.
Ingredients
Scale
- 1/2 cup raw cashews
- 1/2 cup unsweetened almond milk or water
- 1 tbsp coconut oil
- 1 tbsp fresh ginger, minced
- 3 cloves garlic, minced
- 1 medium white onion, finely diced
- 2 tsp mild chili powder
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1 tbsp pure maple syrup
- 1 (28 oz) can diced tomatoes
- 1 package organic firm or extra firm tofu, pressed and cubed
- Salt and pepper to taste
Instructions
- Press the tofu for 20-30 minutes to improve texture.
- Soak the cashews in boiled water for 20-30 minutes.
- Drain the cashews and blend with almond milk until smooth.
- In a large skillet, heat coconut oil over medium heat and sauté ginger, garlic, and onion for 4-5 minutes.
- Add the ground spices and toast for 1-2 minutes.
- Pour in diced tomatoes, maple syrup, cubed tofu, and cashew cream. Simmer uncovered for 10 minutes.
- Season with salt and pepper, and adjust to taste.
- Serve over rice with fresh cilantro and lime wedges.
Notes
For more flavor, serve immediately and enjoy leftovers within 3-4 days. Adjust spices to your preference.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Vegan, Tofu, Creamy, Spicy, Comfort Food