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We’re always looking for new ways to prepare tofu. This version is interesting in that it definitely has an Indian vibe, but no traditional Indian spices. It’s pretty quick and doesn’t use any crazy ingredients so it’s accessible to pretty much everyone. While I used carrot and peas, I think you could add whatever veggies you like. Perhaps spinach or mushrooms? Either way there is plenty of room to make this dish your own. The key of course is the sauce. It is a nice combination of spice with the richness of the cashew and coconut all anchored by the tomato base. Of course crispy tofu goes with anything, but in this dish it soaks in a bit of the sauce to create a really nice texture. Give it a go the next time you need an easy, protein packed meal.

Kick Ass Tofu
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Kick Ass Tofu

Course: DinnerCuisine: Vegan, gluten free, vegetarianDifficulty: Easy
Servings

3-4

servings
Prep time

20

minutes
Cooking time

40

minutes
Total time

1

hour 

Ingredients

  • For the sauce

  • 4 large cloves of garlic, crushed

  • 1 small red onion, diced

  • 2 tsp of fresh ginger, crushed

  • 1/2 cup of sun dried tomatoes

  • 1/2 tsp of dried oregano

  • 1/4 tsp of red pepper flakes

  • 3 Tbsp of tomato paste

  • 1/2 tsp of salt

  • 1/2 cup of raw cashews

  • 1/2 can of coconut milk

  • 1 cup of veggie broth

  • For the tofu

  • 1 pack of firm tofu cut into 1.5 cm cubes

  • 3 Tbsp of corn starch

  • 2 Tbsp of nutritional yeast

  • 1/4 tsp of salt

  • 1/4 tsp of pepper

  • 3 Tbsp of olive oil

  • Veggies

  • 1 large carrot, diced

  • 1 cup of peas

Directions

  • Heat a large frying pan over medium.
  • Add the onion and garlic, ginger and sun dried tomatoes to the pan and fry until the onion becomes translucent.
  • Add the oregano, red pepper flakes, cashews and salt and continue to cook for 5 minutes.
  • Add the vegetable broth, tomato paste and coconut milk, bring to a boil and then turn off the burner to let cool.
  • Preheat your oven to 425° F
  • Add the olive oil to a mixing bowl and toss the cubed tofu in the oil.
  • Sprinkle the corn starch, nutritional yeast, 1/4 tsp of salt and pepper to the bowl and toss the tofu until it is well coated.
  • Line a baking sheet with parchment paper and spread the tofu evenly on the baking sheet. Bake for 12 minutes or until the tofu is crispy on the outside. You can also do the tofu in an air fryer for 12 minutes at 380° F.
  • Move the sauce mixture to a medium sized bowl and then add the carrot to the frying pan with a 1/4 cup of water and cook until the carrots are tender.
  • Using an emersion blender, blend the sauce until smooth. If you don’t have an emersion blender, using a regular blender is fine.
  • Add the peas and the sauce to the carrots in the frying pan and heat through.
  • Serve over rice or quinoa.

Notes

    Kick Ass Tofu
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