Name: Curry Cashew Tofu Comfort Bake
Prep time: 65 min
Ingredients: 1 can 15 ounces/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 mixed with 2 tablespoons (30 ml) water (slurry); 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 or other vegetable oil; 1 can 15 ounces/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

In a large 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 15 minutes, then uncover and cook for another 10 minutes.
Slowly stir in the cornstarch slurry.
Cook for 3–5 minutes until thickened.
Remove from heat and let cool.
Preheat the oven to 350°F (180°C, gas mark 4).
Grease or spray an 8-inch casserole dish.
In a mixing bowl, combine the flour, veggie broth powder, garlic powder, salt, and pepper.
Add the flour mixture to the coconut curry tofu mixture, kneading until a sticky dough forms.
Heat oil in a skillet.
Sauté garbanzo beans, onion, and garlic for 5–7 minutes, or until slightly browned.
Press the dough into the casserole dish, spreading it evenly into the corners.
Layer the bean and onion mixture on top of the dough.
Sprinkle with ground cashews, nutritional yeast, and paprika.
Cover with foil and bake for 20–25 minutes.
Remove foil and bake for another 10 minutes to brown the top.
Let cool for 10 minutes before serving.

Curry Cashew Tofu Comfort Bake

Equipment

Ingredients

Instructions

Notes / Tips / Wine Advice:

Nutritional Information

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