Tofu. When my husband and I were first married, we ate tons of beans, tofu, eggs, and produce to keep the bills as low as we could. Gotta save for that home! We’re fine now, but so many of those dishes have stayed in the rotation because they also delicious and healthy. Here’s a tofu dish that everyone adores. Hope you love it, too!
Jen’s Curried Tofu with Peas and Cashews over Cauliflower Rice
Preheat oven to 350 degrees F.
1 pound extra firm tofu (I like the texture better and higher protein content)
Slice in a checkerboard pattern and then right across its equator. Wrap in plenty of paper towel and put a nice heavy pan on it to drain while you do everything else.
2 Tablespoons peanut butter
2 Tablespoons coconut aminos, liquid aminos, or soy sauce – whatever you have is the right answer
Add and whisk:
1 Tablespoon curry powder
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon pepper
2 Tablespoons honey
¼ cup water
Toss with the tofu, coating nicely. Spray a baking sheet generously with cooking spray, tip the tofu on in a single layer, spreading out a bit, and bake for 30 minutes, flipping them over at halftime.
Whisk together in a saucepan big enough to add the tofu, peas and cashews later:
2 cups stock or broth – whatever you have in the fridge. If you’re buying it, Kitchen Basics is a lovely brand.
2 Tablespoons cornstarch or whatever starch makes you happy
Turn the stove onto medium and whisk til thickening. Add the tofu along with:
2 cups peas
½ cup cashews
Stir and remove from the heat.
Quarter it, remove the core, and pulse in a food processor til rice-like. Heat a big skillet over medium high. When it’s hot add a little cooking oil (coconut oil is really nice here), and then the cauliflower, a sprinkle of garlic powder and salt, tossing til hot and fragrant.
Plate it with a beautiful mound of cauliflower rice in the middle, using a big spoon to make a well in the middle. Spoon in your delicious curry. Hope you love it!
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I get asked about my spice wall all the time. The magnetic tins on the wall are great for any spices or salt-free blends. Salt corrodes the tins, so anything with salt is in a glass jar on the counter underneath. Spices stay fresh for about 6 months to a year, so you don’t want more tins than you’ll use up in that time.
My favorite knife. It’s a 7″ full tang Santoku. Full tang just means that the blade runs the full length of the knife. The blade and handle aren’t two separate components, so there’s no breaking point. I chose the Ikon handle design, which is wonderfully ergonomic. I have spent hours on a produce sculpture before and my hand was just as comfy at the end. It’s worth the pennies.