Description
A creamy, comforting dish featuring golden crispy tofu in a dreamy tomato cream sauce that’s vegan and gluten-free.
Ingredients
Scale
- 450 g Tofu (pressed)
- 15 g Cornstarch (or Rice Flour)
- 7 g Nutritional Yeast
- 1 g Salt
- 0.5 g Pepper
- Oil for Frying (coconut oil recommended)
- 100 g Cashews (soaked)
- 2 Garlic Cloves (peeled and chopped)
- 50 g Sun-dried Tomatoes (chopped)
- 1 tsp Oregano
- 1 tsp Chili Flakes
- 250 ml Vegetable Broth
- 1 tbsp Tomato Paste
- 60 g Baby Spinach
- Fresh Basil (handful, chopped)
- (Optional) 80 g Vegan Parmesan
- (Optional) Rice or Pasta (for serving)
Instructions
- Soak cashews in boiling water for 30 minutes; blend with 250 ml fresh water until smooth.
- Slice tofu into strips or cubes and dredge in cornstarch, nutritional yeast, salt, and pepper mixture.
- Heat oil in a frying pan and fry tofu for 3-4 minutes on each side until golden and crispy; set aside.
- For the sauce, sauté garlic in pan for 1 minute. Add sun-dried tomatoes, oregano, and chili flakes, cooking for another minute.
- Pour in vegetable broth; bring to a simmer, then stir in tomato paste and cashew cream until combined.
- Add spinach and let wilt for about 5 minutes; season to taste.
- Toss crispy tofu in the sauce to coat, adding vegan Parmesan if desired. Serve over rice or pasta, garnished with fresh basil.
Notes
Pressing the tofu properly is key for texture. Soaking the cashews enriches the creaminess.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Frying, Sautéing
- 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: tofu, vegan, gluten-free, creamy sauce, comfort food
