Cashew Tofu Recipe Vegan: Easy, Creamy, and Delicious

Discover the delicious world of vegan cooking with this Cashew Tofu Recipe that perfectly combines creamy cashew sauce with crispy tofu cubes. This dish is a fantastic way to enjoy plant-based protein while indulging in rich, nutty flavors and vibrant textures.

Whether you’re a seasoned vegan or just looking to add more plant-based meals to your repertoire, this recipe is both nourishing and satisfying. It’s easy to prepare, packed with wholesome ingredients, and ideal for a quick weeknight dinner or a special meal for guests.

The best part? This vegan cashew tofu is incredibly versatile — you can customize it with your favorite veggies or spice levels to suit your taste buds.

Plus, the cashew cream sauce adds a luscious, dairy-free twist that elevates the dish to restaurant-quality. Ready to impress yourself and your loved ones?

Let’s dive into this delightful recipe that will soon become a staple in your kitchen.

Why You’ll Love This Recipe

This cashew tofu recipe is a winner for many reasons. First, it’s completely vegan and packed with protein, making it an excellent choice for those following plant-based diets.

The tofu crisps up beautifully, providing a satisfying texture contrast to the smooth and creamy cashew sauce. Unlike typical tofu dishes that can be bland, this recipe balances savory, nutty, and slightly sweet flavors that make every bite memorable.

Another reason to love it is its flexibility. You can swap out vegetables, adjust the spice levels, or use the cashew cream as a dip for other dishes.

It’s also gluten-free and can easily be adapted to be soy-free by using chickpea tofu or other options. Lastly, this recipe is quick to whip up, perfect for busy days when you want a nourishing yet tasty meal without spending hours in the kitchen.

Ingredients

• 14 oz firm tofu, pressed and cubed
• 1 cup raw cashews, soaked for at least 2 hours
• 1/2 cup water (for blending cashews)
• 2 tbsp soy sauce or tamari for gluten-free
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp olive oil or avocado oil
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/4 tsp chili flakes (optional for heat)
• 1 cup broccoli florets (optional)
• 1 red bell pepper, sliced (optional)
• 2 green onions, sliced for garnish
• Fresh cilantro for garnish

Equipment

• High-speed blender or food processor
• Large non-stick skillet or frying pan
• Cutting board and sharp knife
• Mixing bowls
• Colander or tofu press
• Measuring cups and spoons
• Spatula or tongs

Instructions

1. Prepare the tofu: Press the tofu to remove excess moisture using a tofu press or by wrapping it in a clean towel and placing a heavy object on top for 15-20 minutes. Once pressed, cut the tofu into 1-inch cubes.
2. Make the cashew cream: Drain the soaked cashews and add them to a blender with 1/2 cup water, 1 tbsp soy sauce, 1 tbsp maple syrup, 1 tbsp apple cider vinegar, minced garlic, and grated ginger. Blend on high until smooth and creamy. Set aside.
3. Cook the tofu: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the tofu cubes and sprinkle with smoked paprika, black pepper, and chili flakes (if using). Fry the tofu, turning occasionally, until golden and crispy on all sides, about 8-10 minutes. Remove tofu from the skillet and set aside.
4. Sauté the vegetables: In the same skillet, add the broccoli florets and red bell pepper slices. Sauté for 4-5 minutes until tender-crisp but still vibrant. Season lightly with salt and pepper.
5. Combine tofu and sauce: Return the crispy tofu to the skillet with the vegetables. Pour the prepared cashew cream over the tofu and veggies. Stir gently to coat everything evenly. Cook for another 2-3 minutes, allowing the sauce to warm and thicken slightly.
6. Garnish and serve: Remove from heat and garnish with sliced green onions and fresh cilantro. Serve immediately over steamed rice, quinoa, or your preferred grain.

Tips & Variations

For extra crispy tofu, coat the cubes lightly in cornstarch before frying.

Try swapping broccoli and bell peppers for snap peas, carrots, or zucchini for different textures and flavors.

If you don’t have raw cashews, you can substitute with soaked almonds, but the flavor will be slightly different.

Add a splash of lime juice or a sprinkle of toasted sesame seeds for an Asian-inspired twist.

To make this recipe soy-free, opt for chickpea tofu or a tempeh alternative and use coconut aminos instead of soy sauce.

Nutrition Facts

Serving Suggestions

This cashew tofu is incredibly versatile and pairs well with a variety of sides. Serve it over steamed jasmine or brown rice for a comforting bowl meal.

You can also enjoy it with quinoa or cauliflower rice for a low-carb option.

For a fresh contrast, add a side of crunchy Asian slaw or a light cucumber salad. A drizzle of chili oil or a sprinkle of toasted sesame seeds can add extra flavor and texture.

For more vegan sauce ideas, try pairing this tofu with the vibrant flavors found in our Lemon Ricotta Pasta With Arugula Recipe or the spicy kick of our Cajun Ranch Wing Sauce Recipe.

Conclusion

This Cashew Tofu Recipe is a fantastic addition to your vegan cooking collection. It’s simple, flavorful, and packed with nutrients that keep you energized and satisfied.

The creamy cashew sauce elevates the crispy tofu, making it a dish that’s both indulgent and wholesome. Whether you’re cooking for yourself or entertaining friends, this recipe is sure to impress with its rich textures and balanced flavors.

Don’t forget to experiment with different veggies or spice levels to make it your own. And if you’re interested in exploring more plant-based comfort foods, check out our Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food for a hearty, seasonal option.

Happy cooking and enjoy every bite of this delicious vegan dish!

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