If you’re craving a dish that’s bursting with flavor, texture, and downright comforting vibes, look no further than this Vegan Cashew Tofu Recipe. Crispy tofu cubes perfectly baked to golden perfection mingle with a tangy, sweet, and savory sauce, while toasted cashews add that irresistible crunch that takes it all to the next level. Whether you’re a longtime vegan, just looking to eat more plant-based meals, or curious to try a new way with tofu, this recipe delivers on every front – taste, satisfaction, and simple ingredients that come together in about 45 minutes. Get ready to fall in love with a wholesome, nourishing dish you’ll want to make again and again.
Ingredients You’ll Need
These ingredients might seem straightforward, but each one is essential to crafting that perfect balance of crispy, tangy, and nutty goodness in the Vegan Cashew Tofu Recipe. From the firm tofu that acts as the protein-packed base to the fresh ginger that adds a little zing, every item plays its part in bringing vibrant flavor and texture to your plate.
- Firm tofu, 14 oz: The star of the dish, pressed and cubed to soak up flavors and crisp beautifully in the oven.
- Olive oil, 2 tablespoons: Helps the tofu crisp nicely and adds a subtle fruity richness.
- Soy sauce or tamari, 3 tablespoons total: Provides a savory, salty punch, with tamari as a great gluten-free alternative.
- Cornstarch, 1 teaspoon (plus extra if thickening sauce): Creates that irresistible crispy crust on the tofu.
- Rice vinegar, 2 tablespoons: Adds bright, tangy notes that balance the richness.
- Maple syrup or agave nectar, 1 tablespoon: Brings natural sweetness to harmonize the savory and tangy flavors.
- Sesame oil, 1 tablespoon: Infuses the dish with warm, nutty depth.
- Fresh ginger, grated, 1 tablespoon: Adds a fresh, spicy kick that livens up the sauce.
- Garlic, 1 clove minced: For that classic aromatic hint that enhances every bite.
- Vegetable broth or water, 1/4 cup: Base for the sauce, making it silky and flavorful.
- Raw cashews, 1/2 cup: Toasted to golden perfection to add luxurious crunch.
- Green onions, 1/4 cup chopped: Fresh and vibrant, for a perfect color and flavor contrast.
- Sesame seeds (optional): A final sprinkle for a delicate nutty crunch and visual appeal.
How to Make Vegan Cashew Tofu Recipe
Step 1: Prepare and Cube the Tofu
Start by pressing the tofu to release excess moisture – this is key for achieving crispiness later. Once pressed, cut the tofu into roughly 1-inch cubes. This size lets the tofu get wonderfully crispy on each side while still soaking up the sauce flavor beautifully.
Step 2: Toss Tofu With Olive Oil, Soy Sauce, and Cornstarch
In a large bowl, gently mix your tofu cubes with olive oil, two tablespoons of soy sauce, and cornstarch. This combination creates a light coating that turns wonderfully golden and crispy when baked. Make sure every piece gets an even coat to ensure maximum crunch.
Step 3: Bake the Tofu
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. Arrange the tofu cubes in a single layer to bake evenly. Flip them halfway through, around 15 minutes in, so all sides get beautifully crisp. After about 25 to 30 minutes, your tofu should be golden, firm, and deliciously crispy.
Step 4: Whisk Together the Sauce
While the tofu bakes, bring together the heart of this dish: the sauce. In a small saucepan, whisk soy sauce, rice vinegar, maple syrup, sesame oil, grated ginger, minced garlic, and vegetable broth. Simmer gently over medium heat for a few minutes, allowing all the flavors to meld. If you desire a thicker sauce to cling perfectly to your tofu, whisk in a little cornstarch mixed with water and simmer until glossy and thick.
Step 5: Toast the Cashews
In a dry skillet over medium heat, toast the raw cashews for just a few minutes until they turn lightly golden and the aroma fills your kitchen. This simple step enhances their flavor and adds that unforgettable crunch that’s signature to this Vegan Cashew Tofu Recipe.
Step 6: Combine and Toss
Once your tofu is baked and crispy, transfer it to a large mixing bowl. Pour over the warm sauce and toss gently to make sure each cube is luxuriously coated. Then fold in the toasted cashews and chopped green onions for bursts of texture and fresh vibrancy.
Step 7: Serve and Enjoy
Your Vegan Cashew Tofu Recipe is ready to be enjoyed! Plate it over steamed rice or your favorite noodles to soak up all that sauce. A sprinkle of sesame seeds is optional but highly recommended for just the right finishing touch.
How to Serve Vegan Cashew Tofu Recipe
Garnishes
Adding garnishes can elevate your dish visually and flavor-wise. Sprinkle toasted sesame seeds for a subtle crunch and nutty flavor, or add extra chopped green onions to give your plate a fresh pop of color and brightness. A little fresh cilantro or sliced red chili will also add exciting new layers if you want to experiment.
Side Dishes
This Vegan Cashew Tofu Recipe pairs beautifully with steamed white or brown rice for a simple meal that soaks up every drop of the sauce. For a lighter approach, serve it alongside stir-fried vegetables or a crisp Asian slaw to keep things refreshing and balanced. Noodles like soba or rice noodles are also fantastic choices to create a fulfilling, well-rounded meal.
Creative Ways to Present
Feel like switching things up? Turn this dish into a bowl meal topped with avocado slices, pickled radishes, and a drizzle of sriracha mayo or vegan yogurt for creaminess. Or stuff it into lettuce wraps for a fun, handheld dinner that’s bursting with contrasting textures. The possibilities with this Vegan Cashew Tofu Recipe are endless and exciting!
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, you can store any leftover Vegan Cashew Tofu in an airtight container in the refrigerator for up to 3 to 4 days. The tofu might not be as crispy after refrigeration, but the flavors remain vibrant and delicious.
Freezing
If you want to keep this dish on hand longer, it freezes well. Freeze the tofu and sauce separately in airtight containers or heavy-duty freezer bags for up to 2 months. When you’re ready, thaw overnight in the refrigerator before reheating.
Reheating
To revive the tofu’s crispness after storing, reheat it in a hot skillet or oven rather than the microwave. This method helps restore texture and keeps your Vegan Cashew Tofu Recipe tasting fresh and delightful. Warm the sauce gently on the stovetop and toss together before serving.
FAQs
Can I use silken tofu instead of firm tofu?
Firm tofu is best for this recipe because it holds its shape well and crisps up nicely. Silken tofu is too soft and won’t provide the same satisfying texture.
Is this recipe gluten-free?
Absolutely! Just use tamari instead of regular soy sauce to keep the dish gluten-free without sacrificing flavor.
Can I substitute cashews with other nuts?
Yes, almonds or pecans could work nicely toasted. However, cashews offer a creamy, buttery crunch that pairs perfectly with the flavors here.
How spicy is this Vegan Cashew Tofu Recipe?
It’s not spicy by default, but you can easily add heat by tossing in chili flakes or serving with a spicy sauce if you like a little kick.
Can I make the sauce vegan without maple syrup?
Yes! Agave nectar or brown sugar also works well as vegan sweeteners to balance out the tangy and savory elements.
Final Thoughts
This Vegan Cashew Tofu Recipe isn’t just a meal, it’s a celebration of flavors and textures that come together so effortlessly. Whether you make it on a busy weeknight or for friends gathering, it’s sure to become one of your cherished go-to recipes. Go ahead, give it a try, and watch how quickly it becomes a staple in your cooking repertoire. Your taste buds will thank you!
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Vegan Cashew Tofu Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Vegan Cashew Tofu recipe features crispy baked tofu cubes coated in a flavorful, tangy-sweet sauce with toasted cashews and fresh green onions, making it a perfect wholesome and protein-rich plant-based meal. Ready in 45 minutes, it’s easy to prepare and ideal for serving over steamed rice or noodles.
Ingredients
Tofu:
- 1 block (14 oz) firm tofu, drained and pressed
- 2 tablespoons olive oil
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 teaspoon cornstarch
Sauce:
- 3 tablespoons soy sauce or tamari (for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 1/4 cup vegetable broth or water
- 1 tablespoon cornstarch (optional, for thickening)
Garnish and Additions:
- 1/2 cup raw cashews, toasted
- 1/4 cup green onions, chopped
- Sesame seeds (optional, for garnish)
Instructions
- Prepare the tofu: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Cube the tofu: Cut the firm tofu block into approximately 1-inch cubes for even baking and crispiness.
- Coat the tofu: In a large bowl, toss the tofu cubes with olive oil, 2 tablespoons soy sauce or tamari, and 1 teaspoon cornstarch until all pieces are evenly coated to promote browning and texture.
- Bake the tofu: Arrange the coated tofu cubes in a single layer on the prepared baking sheet and bake for 25-30 minutes, flipping halfway through, until the tofu is golden brown and crispy on all sides.
- Prepare the sauce: While the tofu bakes, whisk together 3 tablespoons soy sauce, rice vinegar, maple syrup, sesame oil, grated ginger, minced garlic, and vegetable broth in a small saucepan.
- Simmer the sauce: Bring the sauce to a gentle simmer over medium heat and cook for 2-3 minutes to meld the flavors. If a thicker consistency is desired, mix 1 tablespoon cornstarch with a tablespoon of water and whisk into the sauce; simmer for an additional 1-2 minutes until thickened.
- Toast the cashews: Using a dry skillet over medium heat, toast the raw cashews for 2-3 minutes, stirring occasionally, until they turn lightly golden and emit a fragrant aroma. Remove from heat and set aside.
- Combine tofu and sauce: Once baked, transfer the tofu cubes into a large mixing bowl and pour the prepared sauce over them. Toss gently to coat all pieces evenly with the sauce.
- Add cashews and green onions: Fold in the toasted cashews and chopped green onions, giving the mixture one final gentle toss to combine the flavors.
- Serve: Serve the Vegan Cashew Tofu over steamed rice or noodles. Garnish with optional sesame seeds if desired, and enjoy your flavorful, protein-packed vegan dish!
Notes
- Pressing the tofu before cooking is crucial to remove excess moisture and achieve a crispy texture.
- For a gluten-free version, be sure to use tamari instead of regular soy sauce.
- If you prefer a spicier dish, you can add a dash of chili flakes or sriracha to the sauce.
- Toasting cashews enhances their flavor and crunch—do not skip this step for best results.
- This dish pairs wonderfully with steamed jasmine rice, brown rice, or your favorite noodles.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
