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.
Servings 4servings
Author Becky Striepe
Ingredients
For the tofu:
1block extra firm tofupressed, then sliced into 4 rectangular cutlets
½cupsun dried tomatoes packed in oilreserve the oil, drained and minced
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 ¼ 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.
To make the garlic cashew cream:
While the tofu is in the oven, heat that first ½ cup water to boiling, and pour it over the cashews. Let them soak for 15 minutes, then drain.
Pour the drained cashews, the extra ½ 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!
Notes
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.