TOFU IN CASHEW GINGER SAUCE
What I like about this recipe is how versatile it is. You could make it so many different ways by changing the nut butter used or using a different protein source like tempeh or chickpeas. It is really adaptable. Again like all the recipes I’ve made in Plant Powered Families it has been quick and simple and everyone has really enjoyed it. I’m looking forward to trying out some different variations, next time I’m going to try and make it with almond butter and leave out the maple syrup. I might also serve it with quinoa for an even greater protein packed meal.
Tofu is a great food for vegan runners as it is a good source of protein and contains all eight essential amino acids. It is also a good source of calcium and iron and the minerals manganese, selenium and phosphorous. In addition, tofu is a good source of magnesium, copper, zinc and vitamin B1. We served it with brown basmati rice and broccoli. My partner had just got back from a run and said he felt this was the perfect dinner to have after a run!
- 1/3 cup unsalted cashew, almond, or peanut butter
- 1/2–1 tablespoon peeled and roughly chopped fresh ginger
- 1 small-medium clove garlic, chopped or sliced
- 3 tablespoons tamari or coconut aminos
- 3 tablespoons apple cider vinegar or coconut vinegar
- 2 tablespoons pure maple syrup
- 3/4 cup water
- 1 package (12 oz) firm or extra-firm tofu (see note for substitution ideas)
Preheat oven to 375°F. Using an immersion blender or standard blender, combine the nut butter, ginger, garlic, tamari, vinegar, and maple syrup and puree. Add the water and puree again until smooth. Pour a little of the mixture into an 8″ × 12″ baking dish to cover the bottom. Slice the tofu into 1/4″–1/2″ thick squares. Lay on the bottom of the baking dish and pour in the remaining sauce to cover evenly. Cover with foil and bake for 15–17 minutes. Remove the foil, stir through, and bake again, uncovered, for 4–7 minutes, until the sauce has thickened. Do not overbake or the sauce will become too thick. If it does thicken too much, simply add a touch of boiled water and gently stir through.
Serving Suggestions: This is amazing served over brown basmati rice or quinoa, or over a bed of bright, stir-fried greens with baked sweet potatoes on the side. Try leftovers mashed in a sandwich filling or rolled in rice paper wraps with fresh veggies.
Tofu Substitutions: Instead of tofu, try cooked chickpeas, cubed tempeh, or a mix of vegetables like cauliflower, bell peppers, and cooked sweet potatoes.
Thanks to Dreena Burton for permission to use her recipe.