If you have been searching for a vibrant, satisfying, and downright delicious plant-based main dish, this Vegan Cashew Tofu Recipe is exactly what you need. Crispy baked tofu cubes are drenched in a savory, slightly sweet sauce that’s bursting with fresh ginger and garlic, while crunchy toasted cashews add an irresistible nutty contrast. It’s a dish that feels both comforting and fresh, perfect for a weeknight dinner or impressing friends who might not even realize it’s entirely vegan. Once you try this recipe, the delightful blend of textures and flavors will have it becoming one of your go-to meals.
Ingredients You’ll Need
All the ingredients in this Vegan Cashew Tofu Recipe are simple and easily accessible, yet each plays a vital role in delivering amazing flavor and perfect texture. From the crispy tofu bites to the rich, tangy sauce and crunchy cashews, these elements come together beautifully.
- Firm tofu (14 oz): The heart of the dish, providing a sturdy texture that crisps up beautifully when baked.
- Olive oil (2 tablespoons): Helps the tofu develop a golden, crispy exterior without overpowering the flavors.
- Soy sauce or tamari (5 tablespoons): Adds umami depth; tamari is a gluten-free option.
- Cornstarch (1 teaspoon + optional 1 tablespoon): Essential for creating a crispy crust on the tofu and thickening the sauce if desired.
- Rice vinegar (2 tablespoons): Brings brightness and acidity to balance the sweetness.
- Maple syrup or agave nectar (1 tablespoon): Adds a subtle sweetness that complements the soy’s saltiness.
- Sesame oil (1 tablespoon): Infuses a toasty, nutty flavor that uplifts the dish.
- Fresh ginger (1 tablespoon, grated): Gives a zesty kick and fresh aroma.
- Garlic (1 clove, minced): Adds pungency and warmth.
- Vegetable broth or water (1/4 cup): Forms the base for the sauce, keeping it light yet flavorful.
- Raw cashews (1/2 cup): Toasted to add a wonderful crunch and buttery taste.
- Green onions (1/4 cup, chopped): Freshness and color that brighten up the final dish.
- Sesame seeds (optional): For an extra touch of texture and visual appeal as a garnish.
How to Make Vegan Cashew Tofu Recipe
Step 1: Prepare and Bake the Tofu
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper to prevent sticking. Cut the firm tofu into roughly 1-inch cubes, which are perfect for even cooking and bite-sized servings. Toss these cubes gently in a large bowl with olive oil, soy sauce, and cornstarch so every piece is perfectly coated—this creates that crave-worthy crispy layer once baked. Spread the tofu cubes in a single layer on your baking sheet for even roasting, and bake them for 25 to 30 minutes, flipping halfway through to achieve golden, crispy edges all around.
Step 2: Whisk Together the Sauce
While your tofu is baking, whisk together the remaining soy sauce, rice vinegar, maple syrup (or agave nectar), sesame oil, grated fresh ginger, minced garlic, and vegetable broth in a small saucepan. Turn on medium heat and bring it to a gentle simmer. Let the sauce bubble for 2 to 3 minutes so all those bold flavors meld together beautifully. If you want a thicker glaze, stir in a cornstarch slurry (cornstarch mixed with water) and cook for another minute or two until the sauce coats the back of a spoon.
Step 3: Toast the Cashews
Cashews add a buttery crunch and nutty aroma that elevate this Vegan Cashew Tofu Recipe to new heights. Place raw cashews in a dry skillet over medium heat and toast them for 2 to 3 minutes, stirring occasionally. Watch closely to prevent burning—they should turn light golden and release a fragrant scent. Set them aside to cool while you finish assembling the dish.
Step 4: Combine and Toss
Once the tofu is perfectly baked and crispy, transfer it into a large mixing bowl. Pour your simmered sauce over the tofu cubes and toss gently so every piece is evenly coated in the vibrant glaze. Then, sprinkle in the toasted cashews and chopped green onions, giving the whole dish one last delicate toss to mix all those flavors and textures together.
Step 5: Serve and Enjoy
This Vegan Cashew Tofu Recipe is ready to shine over a bed of fluffy steamed rice or your favorite noodles. The versatility of this dish will surely impress your taste buds and guests alike.
How to Serve Vegan Cashew Tofu Recipe
Garnishes
Garnishes are the finishing touch that take this dish from delicious to memorable. Sprinkle some toasted sesame seeds on top for a subtle crunch and beautiful speckles of color. Freshly chopped cilantro or extra green onions add a bright pop that enhances both flavor and presentation.
Side Dishes
This Vegan Cashew Tofu Recipe pairs wonderfully with simple sides that complement its rich textures and bold flavors. Think steamed jasmine or basmati rice, fluffy quinoa, or even soba noodles tossed lightly in sesame oil. Crisp steamed vegetables like broccoli, snap peas, or bok choy also make excellent companions, adding freshness and balance.
Creative Ways to Present
If you want to get creative, serve this dish in crunchy lettuce cups for a fun finger food experience, or atop a vibrant grain bowl with roasted sweet potatoes, avocado slices, and pickled red onions. You could even turn it into a filling for vegan wraps or tacos to mix up your weekly meals.
Make Ahead and Storage
Storing Leftovers
Leftover Vegan Cashew Tofu Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The tofu may soak up some sauce and soften a bit, but the flavors will deepen, making leftovers just as tasty, if not better.
Freezing
You can freeze the tofu and sauce separately for up to 1 month. Freeze baked tofu cubes on a parchment-lined tray first to prevent sticking, then transfer them to a freezer-safe bag. Store sauce in a sealed container. Thaw overnight in the fridge before reheating.
Reheating
For the best texture when reheating, warm the tofu in a hot skillet or oven to bring back its crispiness before tossing it in the sauce. The sauce can be gently reheated in a saucepan. Combining them right before serving ensures you enjoy the full range of textures and flavors.
FAQs
Can I use other nuts besides cashews?
Absolutely! While cashews give a creamy crunch, you can swap in almonds, peanuts, or even toasted walnuts depending on your preference. Just toast them lightly to bring out their best flavor.
Is it necessary to press the tofu?
Pressing tofu removes excess moisture and helps it crisp up beautifully while baking. If you skip this step, the tofu may turn out softer and less crispy, but it will still taste delicious.
Can I make this recipe soy-free?
Yes, use coconut aminos as a soy sauce substitute. It has a similar umami flavor, making it a great alternative for those avoiding soy.
How spicy is this Vegan Cashew Tofu Recipe?
This recipe is naturally mild and packed with savory-sweet flavors. You can add a dash of chili flakes or sriracha if you like a little heat.
What’s the best tofu to use?
Firm or extra-firm tofu works best because it holds its shape during baking and gets nice and crispy on the outside. Silken tofu is too delicate for this preparation.
Final Thoughts
This Vegan Cashew Tofu Recipe is the perfect way to bring a burst of flavor and exciting textures to your dinner table, all while keeping things wholesome and plant-based. It’s approachable enough for everyday meals yet special enough to share with loved ones. Give it a try—you’ll soon find yourself reaching for it again and again!
Print
Vegan Cashew Tofu Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Vegan, Asian-inspired
- Diet: Vegan
Description
A delicious and protein-packed Vegan Cashew Tofu recipe featuring crispy oven-baked tofu cubes tossed in a savory and slightly sweet ginger-garlic sauce, topped with toasted cashews and fresh green onions. Perfect for a wholesome plant-based meal served over rice or noodles.
Ingredients
Tofu
- 1 block (14 oz) firm tofu, drained and pressed
- 2 tablespoons olive oil
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 teaspoon cornstarch
Sauce
- 3 tablespoons soy sauce or tamari (for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 1/4 cup vegetable broth or water
- 1 tablespoon cornstarch (optional, for thickening)
Toppings
- 1/2 cup raw cashews, toasted
- 1/4 cup green onions, chopped
- Sesame seeds (optional, for garnish)
Instructions
- Prepare the tofu: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cut the tofu: Slice the pressed tofu block into approximately 1-inch cubes to create uniform pieces for even cooking.
- Coat the tofu: In a large bowl, gently toss the tofu cubes with olive oil, 2 tablespoons soy sauce or tamari, and 1 teaspoon cornstarch until all pieces are evenly coated, which helps in achieving a crispy texture.
- Bake the tofu: Arrange the coated tofu cubes in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping the cubes halfway through to ensure all sides become golden and crispy.
- Make the sauce: While the tofu bakes, combine 3 tablespoons soy sauce, rice vinegar, maple syrup, sesame oil, grated ginger, minced garlic, and vegetable broth in a small saucepan. Whisk to blend the ingredients smoothly.
- Simmer the sauce: Heat the sauce over medium heat until it reaches a gentle simmer. Cook for 2-3 minutes to meld the flavors. For a thicker sauce, whisk in 1 tablespoon cornstarch mixed with a tablespoon of water, then simmer for another 1-2 minutes until thickened.
- Toast the cashews: In a dry skillet over medium heat, toast the raw cashews for 2-3 minutes, stirring occasionally until they turn lightly golden and fragrant. Remove from heat and set aside.
- Combine tofu and sauce: Once the tofu is baked and crispy, transfer it to a large mixing bowl. Pour the warm sauce over the tofu and toss gently to coat every piece evenly with the flavorful sauce.
- Add toppings: Stir in the toasted cashews and chopped green onions, tossing gently once more to distribute the toppings throughout the dish.
- Serve: Serve the Vegan Cashew Tofu over steamed rice or noodles. Optionally, sprinkle with sesame seeds as a garnish and enjoy your healthy vegan meal!
Notes
- Pressing the tofu before cooking removes excess moisture, which helps to achieve a crispy texture.
- For a gluten-free version, use tamari instead of regular soy sauce.
- To save time, you can prepare the sauce and toast the cashews while the tofu is baking.
- If you prefer a spicier sauce, add a dash of chili flakes or sriracha while simmering.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain texture.
