Marry Me Tofu Cashew Cream (Print-Friendly Version)

Tofu in rich cashew cream, paired with herbs, sun-dried tomatoes, and vegan parmesan for a flavorful dinner.

# Ingredients:

→ Tofu preparation

01 - 1 block firm or extra firm tofu, pressed
02 - 60 ml all-purpose flour
03 - 1 teaspoon salt
04 - 0.25 teaspoon ground black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 0.5 teaspoon poultry seasoning
08 - 2 tablespoons dairy-free butter

→ Cashew cream

09 - 50 g raw cashews, soaked
10 - 160 ml water

→ Sauce and finishing

11 - 2 tablespoons sun-dried tomato oil or neutral cooking oil
12 - 1 large shallot, diced
13 - 0.5 teaspoon salt
14 - 4 cloves garlic, minced
15 - 1 teaspoon paprika
16 - 0.5 teaspoon Italian seasoning
17 - 0.25 teaspoon red pepper flakes
18 - 240 ml vegan chicken-style broth or vegetable broth
19 - 80 g sun-dried tomatoes in oil, roughly chopped
20 - 2 tablespoons vegan parmesan or nutritional yeast
21 - 15 g fresh basil, finely chopped
22 - 15 g fresh parsley, finely chopped
23 - Salt and black pepper, to taste

# Steps:

01 - Press the tofu for at least 30 minutes using a tofu press or a heavy object to remove excess moisture.
02 - Cover cashews with hot water and soak for 30 minutes, then drain thoroughly.
03 - In a wide, shallow bowl, whisk together all-purpose flour, salt, black pepper, garlic powder, onion powder, and poultry seasoning until evenly combined.
04 - Slice pressed tofu into cutlets or cubes. Coat each piece evenly in the flour mixture, tapping off any excess. Set aside on a plate or board.
05 - Heat a large skillet over medium heat and add dairy-free butter. Once melted, fry tofu pieces on both sides until golden brown, about 5–7 minutes. Transfer tofu to a plate.
06 - In a high-speed blender, combine soaked cashews and fresh water. Blend until completely smooth and creamy.
07 - Heat vegan butter with sun-dried tomato oil in the skillet over medium heat. Add diced shallot and salt, sauté until translucent, about 4 minutes. Stir in garlic, paprika, Italian seasoning, and red pepper flakes, cook for 1–2 minutes until fragrant.
08 - Pour in vegan chicken broth, add cashew cream, chopped sun-dried tomatoes, and vegan parmesan. Stir to combine, bring to a gentle simmer, then reduce heat to low.
09 - Return pan-fried tofu to the skillet and simmer in the sauce for 5–7 minutes, allowing flavors to meld.
10 - Add finely chopped basil and parsley. Adjust salt and pepper to taste.
11 - Serve hot, ideally over rice or grains. Enjoy immediately for best texture.

# Notes & Tips:

01 - For optimal creaminess, serve immediately. Leftovers may be refrigerated for up to 3 days.
02 - Reheat gently with a splash of broth to loosen the sauce.

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