Creamy Vegan Tofu Dinner (Print Version)
# Ingredients:
→ For the Crispy Tofu
01 -
1 pound block of super-firm high-protein tofu, sliced into half-inch thick pieces
02 -
Sea salt and freshly ground black pepper for seasoning
03 -
1/3 cup all-purpose flour for coating
04 -
2 tablespoons high-quality extra-virgin olive oil
→ For the Dreamy Cream Sauce
05 -
2 tablespoons plant-based butter
06 -
1/2 medium yellow onion, finely chopped (or 2 shallots if you prefer)
07 -
1/2 teaspoon crushed red pepper flakes (optional, but adds nice warmth)
08 -
1/2 teaspoon dried oregano
09 -
1/4 teaspoon dried thyme
10 -
2 to 4 fresh garlic cloves, minced
11 -
1/3 cup oil-packed sun-dried tomatoes, roughly chopped
12 -
1 cup rich vegetable broth (chicken-style works wonderfully)
13 -
1 cup homemade cashew cream
14 -
1/4 cup grated vegan parmesan cheese (or 2 tablespoons nutritional yeast)
15 -
2 tablespoons fresh basil leaves, chopped, plus more for serving
16 -
Salt to taste
→ For the Silky Cashew Cream
17 -
1/3 cup raw cashews, soaked for at least 4 hours or quickly boiled for 10 minutes
18 -
2/3 cup hot water
# Instructions:
01 -
Start by making sure your cashews are properly softened - either soak them for several hours or give them a quick 10-minute boil. Drain them well, then toss into your high-speed blender with the hot water. Blend until completely silky smooth, which usually takes a few minutes. Set this creamy goodness aside for later.
02 -
Slice your tofu into your favorite shape - thick steaks, cubes, or triangles all work beautifully. Season generously with salt and pepper, then coat each piece in flour using a shallow dish. Heat your skillet over medium heat with enough olive oil to coat the bottom. Once the oil shimmers, add the tofu in a single layer (work in batches if needed). You should hear that satisfying sizzle! Cook until golden brown on both sides, about 3-5 minutes per side, then set aside on a plate.
03 -
In the same pan (don't clean it - those golden bits add flavor!), melt the plant-based butter. Add the diced onion, red pepper flakes, oregano, and thyme with a good pinch of salt. Cook gently for 3-5 minutes until the onion becomes tender and fragrant. Add the minced garlic and cook for another minute or two until your kitchen smells amazing.
04 -
Stir in those beautiful chopped sun-dried tomatoes and let them sizzle for about a minute, releasing their concentrated flavor into the mix. This is where the magic really starts happening!
05 -
Pour in the vegetable broth, scraping up any delicious browned bits from the bottom of the pan with a wooden spoon. Stir in your silky cashew cream and the vegan parmesan (or nutritional yeast if using). Let everything simmer together, stirring frequently, until the sauce thickens to a luscious, creamy consistency - usually just a minute or two. If it gets too thick, just add a splash more broth or water.
06 -
Taste your sauce and adjust the seasoning with salt as needed - this will depend on your broth and cheese choices. Stir in the fresh basil, then gently nestle the golden tofu back into the pan, coating each piece with that gorgeous sauce. Let it simmer for another minute or two to warm the tofu through, then serve immediately with extra fresh basil scattered on top.
# Notes:
01 -
This dish is absolutely perfect for date nights or when you want something comforting and special
02 -
Serve over pasta, rice, or with crusty bread to soak up every drop of that incredible sauce
03 -
Double-concentrated chicken-style vegetable bouillon will give you the most savory, restaurant-quality flavor
04 -
If you can't find super-firm tofu, press regular firm tofu for at least 20 minutes to remove excess water