cashew ginger tofu

I love peanut sauce. JR and I eat the following formula probably at least once per week:

grain (typically rice or quinoa)

+ green vegetable (kale, broccoli, sweet peas, green beans)

+ protein (almost always tofu)

+ peanut sauce

It's flavorful, healthy, and filling without being heavy. And while this combo with peanut sauce isn't getting old (I think I could possibly eat this every night and still like it), Dreena Burton's cashew variation sounded intriguing. The following recipe is from her cookbook (one of my favorites), Eat, Drink, and Be Vegan.

Cashew-Ginger Tofu

Serves 4

1/3 c. cashew butter

3 1/2 Tbsp. tamari

3 Tbsp. apple cider vinegar

2 cloves garlic, minced

1 Tbsp. fresh ginger, peeled and minced

2 Tbsp. agave nectar

3/4 cup water

12 oz. firm tofu, cut into 1/2 inch squares

Combine cashew butter, tamari, vinegar, garlic, ginger, and agave nectar in a food processor and puree until well mixed and smooth. Add water and puree again until smooth. Pour some of the mixture into an 8x12 baking dish, spreading to cover bottom. Add tofu to dish. Pour remaining sauce over tofu to cover evenly. Allow to marinate for 30 minutes to an hour.

Cover with foil and bake 15 minutes at 375 degrees. Remove cover, stir well, and bake again uncovered for 5-7 minutes, until sauce has thickened (but don't overcook, as sauce will become too thick).

The cashew sauce turns out incredibly creamy and delicious. So I guess now our standard will gain another variation:

grain (typically rice or quinoa)

+ green vegetable (kale, broccoli, sweet peas, green beans)

+ protein (almost always tofu)

+ nut sauce (peanut or cashew)

On this particular evening, we enjoyed our cashew-ginger tofu over quinoa and steamed kale. It was tremendous!