Description
A simple and delicious vegan butter tofu dish that combines creamy cashews with hearty tofu and a spicy kick, perfect for impressing friends and satisfying cravings.
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
- If you’re feeling fancy, press the tofu for 20-30 minutes. Wrap it in a dish cloth, throw on a heavy object, and channel your inner chef.
- While the tofu is pressing, soak the cashews in boiled water for 20-30 minutes.
- Drain the soaked cashews and blend them with almond milk until smooth and creamy.
- In a large skillet, heat coconut oil over medium heat. Sauté ginger, garlic, and onion for about 4-5 minutes until fragrant.
- Add the ground spices (chili powder, turmeric, coriander, cumin, and cinnamon) and toast for another 1-2 minutes.
- Pour in the diced tomatoes, maple syrup, cubed tofu, and cashew cream. Mix and let it simmer uncovered for about 10 minutes.
- Season with salt and pepper to taste, and serve over rice with fresh cilantro and lime wedges.
Notes
For a richer flavor, consider pressing the tofu and soaking the cashews longer. Serve with rice, quinoa, or flatbreads.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan, tofu, easy recipe, healthy dinner, cashews