CURRIED TOFU WITH CASHEWS AND RAISINS

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!