Cashew Cream Tofu

by JL goes Vegan: Food & Fitness with a side of Kale

Instructions

Place first four ingredients in a Vita-Mix (or other high-speed blender) and blend to a creamy consistency. Slice pressed and drained tofu into six cutlets. Preheat over to 400F. Pour cashew cream over the tofu, in a shallow baking dish, cover and let sit while preparing a side dish and allowing the oven to preheat. Place tofu cutlets on a baking sheet (with parchment paper) and press cashew pieces onto the top. Bake for 10 minutes. Flip tofu, pour remaining cashew cream over it, press in remaining cashew pieces. Return to over and bake for another 10 minutes. Salt and pepper to taste and serve.

This tofu is rich and thick with nutty flavor (I loved the crunch of the crumbled cashews). Two days later I reheated the tofu with leftover asparagus, chopped them up and served over a piece of toast for a hearty, delicious brunch.

I can’t wait to play with more “creamy” sauces for tofu and tempeh!