Ginger & Cashew Baked Tofu
Easy, quick and delicious ~ this mid week meal could not be more ideal to get on the table for your tribe.
During the week, all I want is a quick, easy, nutritious meal to whip up and get on the table in 30 minutes. This baked tofu recipe ticks all those boxes and tastes delicious as well. The added bonus is that there are minimal ingredients and it goes with any kind of veggies or greens you have on hand. Double the recipe if you've got a few more mouths to feed and another top tip; leave the chili flakes off the kids!
Ingredients:
3 Tbsp cashew butter (or almond or peanut butter)
3 Tbsp tamari (or soy sauce)
3 Tbsp maple syrup
2 Tbsp rice vinegar (or apple cider vinegar)
1 Tbsp fresh grated ginger
2 cloves garlic, minced
1 cup water
1 block tofu, cubed
Directions:
Preheat oven to 180 degrees and cube tofu, resting on a tea towel to drain.
In a blender (or using a stick blender) place cashew butter, tamari, syrup, vinegar, garlic, ginger and water. Process until creamy and smooth.
In on oven dish spread out tofu and pour cashew mix in top. Stir very gently (so not to crush the tofu) to ensure tofu is coated.
Place in the oven for 20 minutes. Remove and again gently stir (your sauce should have thickened by now) to coat the tofu and return to the oven for a further 3-5 minutes.
Remove from the oven and serve with brown rice, steamed broccoli and chopped avocado.
