CURRIED TOFU WITH CASHEWS AND RAISINS
Great dish! And you
can make it as spicy as you or your guests would like it! I make my own Vegan Mayo (recipe below); use
Thompson Seedless Raisins and unsalted cashews.
Spices are approximate, use more or less, per your taste. I also like to use Vindaloo Curry Powder, but
you can use regular curry powder. Good
idea to bake the tofu and make the Vegan Mayo the day before or earlier in the
day so that they are cold.
Ingredients:
1 block of firm or extra firm tofu
1 cup raisins
1 cup cashews
Handful of chopped Cilantro
Vegan Mayo (approx 1 cup, per taste and desired creaminess)
Spices:
Curry powder 1-2 tsp
Salt, Pepper, Cumin, granulated garlic (all to taste)
Step 1: Preheated
oven to 375 degrees
Slice the tofu in 1/4 “ slices, place on parchment paper on
baking pan. Coat with a whisked mixture
of Canola oil, soy sauce, balsamic vinegar, salt, pepper, granulated garlic. Coat both sides. Place in oven for approx 45 minutes, flip
over, and bake approximately another 10 minutes. Should be medium to touch, not too soft and
not too hard. Remove from oven, place
tofu on a plate, let cool, then place in refrigerator.
Vegan Mayo:
½ block of firm tofu
Tbl spoon of Dijon Mustard
Lemon juice from 1 lemon
Tbl spoon of honey
1-1/2 cups of water
1 cup of unsalted cashews
½ tsp of Guar Gum (thickener)
Place the water and cashews in a high speed blender until
smooth. Add the remaining ingredients (except the Guar Gum). Blend until smooth, and then add the Guar
Gum. Place in sealed container, then
refrigerate.
Assemble:
Chop the tofu into bite size pieces, place in a bowl; add
the remaining ingredients, Vegan Mayo (adding enough until it has the
consistency of chicken salad.
Serve over a mixed salad. I use a dressing of Olive Oil and Aged Balsamic Vinegar. YUMMMM!
