Curry Cashew Tofu Bake
Rich and full of warmth, this curry cashew tofu bake is comfort food at its finest. Perfect with a topping of garlic and sage cashew cream sauce for extra flavor.
Equipment
- Large-size skillet
- mixing bowl
- 8-inch square casserole dish
- Nonstick cooking spray (optional)
Ingredients
- 1 can 15 ounces, or 450 ml full-fat coconut milk
- 1 tablespoon 6 g yellow curry powder
- 8 ounces 224 g mushrooms, chopped
- 12 ounces 340 g extra-firm tofu, drained, pressed, and crumbled
- 2 tablespoons 16 g cornstarch
- 2 tablespoons 30 ml water
- Nonstick cooking spray optional
- 2 cups 250 g all-purpose flour
- 2 tablespoons 16 g vegetable broth powder
- 1 tablespoon 8 g garlic powder
- Salt and pepper to taste
- 1 tablespoon 15 ml coconut oil (or other vegetable oil)
- 1 can 15 ounces, or 425 g garbanzo beans, drained and rinsed
- 1 yellow or white onion diced
- 4 cloves garlic minced
- ¼ cup 35 g ground raw cashews
- ¼ cup 30 g nutritional yeast
- ¼ teaspoon paprika
Instructions
- In a large-size skillet, bring the coconut milk and curry powder to a boil.
- Reduce to a simmer.
- Add the mushrooms and crumbled tofu.
- Cover and simmer for about 15 minutes, then uncover and cook for another 10 minutes.
- Slowly add the cornstarch slurry, mix well, and cook for 3 to 5 more minutes, or until thickened.
- Remove from the heat, and let cool.
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Prepare an 8-inch square casserole dish, either by lightly oiling or by spraying lightly with nonstick spray.
- In a mixing bowl, mix together the flour, veggie broth powder, garlic powder, salt, and pepper.
- Add the flour mixture to the coconut curry tofu mixture and knead together until a sticky dough forms.
- Set aside.
- In a skillet, heat the oil and sauté the beans, onion, and garlic for 5 to 7 minutes, or until just beginning to brown.
- Spread the dough in the bottom of the dish, pressing into the corners.
- Layer the bean and onion mixture on top of the dough.
- Sprinkle the ground cashews all over the top, then the nutritional yeast, and finally, the paprika.
- Bake, covered with foil, for 20 to 25 minutes, then uncover and bake for an additional 10 minutes to brown the top.
- Remove from the oven, and let cool for about 10 minutes before serving.
Notes / Tips / Wine Advice:
Serving Tip:
For an extra creamy touch, top with Garlic and Sage Cashew Cream Sauce (recipe on page 296).
Wine Advice:
A light, crisp white wine such as Sauvignon Blanc pairs well with the curry flavors in this dish.
Nutritional Information
Calories: 350 kcal | Carbohydrates: 38 g | Protein: 15 g | Fat: 15 g | Fiber: 6 g | Sugar: 5 g | Salt: 0.7 mg
