Stuffed tomato basil tofu cutlets drizzled in rich, decadent garlic cashew cream. Serve it with your favorite grain and green on the side for an easy supper.
This tomato basil tofu recipe uses sun dried tomatoes for a richer tomato flavor that you can find all year round. It’s super easy to make. Stuff hasselback-style tofu cutlets with my quick-and-easy tomato-basil mixture, and while the tofu bakes, you make the garlic cashew cream. It takes about 45 minutes total to make.
This is another recipe for my awesome sponsors at EZ Tofu Press, and I’m excited to have another tofu press giveaway for you guys this week! I love working with this company, and their press does an awesome job of pressing the excess water out of your tofu quickly and evenly.
Getting the water out makes your tofu more firm and more able to take up the sauces or marinades you are using. Seriously, if you want to see just how much water you can press out of one little block of tofu, check out their video. It’s impresive!
We actually decided during the video shoot to measure how much water the press gets out, and even the owner was amazed that it took almost half a cup out of a single block.
I’m so excited to be giving away another EZ Tofu Press to a Glue & Glitter reader! You can enter below for a chance to win.
But back to that tomato basil tofu. Getting this on the table in 45 minutes is all about logistics. Get the tofu into the oven first, then make the cashew cream while it’s baking.
- 1 block extra firm tofu pressed, then sliced into 4 rectangular cutlets
- 1/2 cup sun dried tomatoes packed in oil reserve the oil, drained and minced
- 2 tablespoons minced basil plus extra for garnish
- 1 clove of garlic minced or pressed
- 1 tablespoon balsamic vinegar
- 1/2 cup raw cashews
- 1/2 cup water
- 1 additional 1/2 cup of water
- 1 tablespoon lemon juice
- 2 cloves garlic
- 1/4 cup nutritional yeast
Preheat the oven to 425F. Slice each tofu cutlet ALMOST in half. The idea is to create a little pocket for the tomato-basil filling.
In a small bowl, toss together the drained tomatoes, basil, garlic, and balsamic. Mix well, then stuff 1/4 of the mixture into each of the tofu cutlets.
Arrange the tofu on a baking sheet lined with parchment paper or a Silpat. Brush or drizzle the tops of the tofu cutlets with some of the reserved tomato oil.
Bake for 30 minutes.
While the tofu is in the oven, heat that first 1/2 cup water to boiling, and pour it over the cashews. Let them soak for 15 minutes, then drain.
Pour the drained cashews, the extra 1/2 cup of water, lemon juice, garlic, and nutritional yeast into your blender. Puree until you have a nice, smooth mixture.
When the tofu is done baking, it's going to be sizzling as you pull it out of the oven. Wait for that to die down, then use a spatula to carefully plate your cutlets. Drizzle them with as much garlic cashew cream sauce as you like. Top with a little bit of that extra basil, and serve!
How long you blend depends on your blender. I've made this cashew cream in both a regular and high speed blender. It takes about a minute on high in my Vitamix. In my old Magic Bullet, it took much longer. In a regular blender, just blend, taste, and blend again. Repeat until you have a smooth mixture with no chunks.