Ingredients
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For the crispy tofu:
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1 block firm tofu (about 1 pound)
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Extra-firm (non-dairy) cheese alternative, grated (such as Daiya or Follow Your Heart), divided
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All-purpose flour, gluten-free if necessary
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Breadcrumbs, gluten-free if necessary
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For the creamy sauce:
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1 cup whole cashews, soaked in water overnight or at least 4 hours
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½ teaspoon sea salt
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1 tablespoon apple cider vinegar
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2 cloves garlic, minced
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1 shallot, minced
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¼ teaspoon black pepper
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1 (14 ounce) can full-fat coconut milk beverage, well shaken
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1 cup fresh baby spinach, packed
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For assembly:
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Cooked gluten-free pasta (such as brown rice, quinoa, or sweet potato pasta), cooked according to package directions and drained
Directions
Sub_title: An Oil-Free, Soy-Free, Gluten-Free, Grain-Free, High-Protein, Low-Carb, Vegan, Whole Foods Plant-Based Dish That’s Sure to Satisfy!
Ingredients:
For the crispy tofu:
* 1 block firm tofu (about 1 pound)
* Extra-firm (non-dairy) cheese alternative, grated (such as Daiya or Follow Your Heart), divided
* All-purpose flour, gluten-free if necessary
* Breadcrumbs, gluten-free if necessary
For the creamy sauce:
* 1 cup whole cashews, soaked in water overnight or at least 4 hours
* ½ teaspoon sea salt
* 1 tablespoon apple cider vinegar
* 2 cloves garlic, minced
* 1 shallot, minced
* ¼ teaspoon black pepper
* 1 (14 ounce) can full-fat coconut milk beverage, well shaken
* 1 cup fresh baby spinach, packed
For assembly:
* Cooked gluten-free pasta (such as brown rice, quinoa, or sweet potato pasta), cooked according to package directions and drained
Instructions:
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Drain and press the excess liquid from the tofu. In a large bowl, combine the tofu, 1/2 cup of the grated cheese, and the all-purpose flour until well combined.
3. In another bowl, whisk together the eggs and remaining 1/4 cup of water until frothy. Add the breadcrumbs and the rest of the grated cheese.
4. Dip each piece of tofu into the egg mixture, allowing any excess to drip off, then coat generously with the breadcrumb mixture. Transfer to the prepared baking sheet.
5. Place the baking sheet in the preheated oven and bake for about 20 minutes, flipping the tofu halfway through, until golden brown. Set aside.
6. Meanwhile, prepare the creamy mushroom sauce:
Combine the soaked and drained cashews, salt, and water in a high-speed blender and puree until smooth, scraping down the sides as needed.
Add the garlic, shallot, and black pepper, and process until incorporated.
Stir in the coconut milk, lemon juice, and apple cider vinegar, and mix well.
Add the baby spinach and stir gently until wilted.
Set aside.
7. To assemble the dish:
Cook the pasta according to package directions and drain. Reserve 1/4 cup of the cooking water, then return the cooked pasta to the pot.
Add the prepared creamy mushroom sauce to the hot pasta and toss thoroughly, adding some of the reserved cooking water as needed to thin out the sauce.
Divide the pasta among plates and top each serving with two pieces of the crispy tofu.
Serve immediately, garnished with fresh basil leaves if desired.
Difficulty level: Medium
Note: If you prefer a smoother texture for the sauce, use an immersion blender instead of transferring it to a separate container before blending. You may also need more or less of the reserved cooking water depending on your preference for thickness.
Steps
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1
Done
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Preheat the oven to 400°F. Line a baking sheet with parchment paper. |
|
2
Done
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Drain and press the excess liquid from the tofu. In a large bowl, combine the tofu, 1/2 cup of the grated cheese, and the all-purpose flour until well combined. |
|
3
Done
|
In another bowl, whisk together the eggs and remaining 1/4 cup of water until frothy. Add the breadcrumbs and the rest of the grated cheese. |
|
4
Done
|
Dip each piece of tofu into the egg mixture, allowing any excess to drip off, then coat generously with the breadcrumb mixture. Transfer to the prepared baking sheet. |
|
5
Done
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Place the baking sheet in the preheated oven and bake for about 20 minutes, flipping the tofu halfway through, until golden brown. Set aside. |
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6
Done
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Meanwhile, prepare the creamy mushroom sauce: |
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7
Done
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To assemble the dish: |
