Sweet 'N' Salty Cashew Tofu

My fifteen-year-old son Dean made dinner the other night and said I could use his recipe for SWEET ‘N’ SALTY CASHEW TOFU for my blog. We all liked it, so I will.

Ingredients

 

Tofu 

1 block tofu

1 tblsp. olive oil

 

Cashew Mix

½ cup — cashews, chopped (or not, as in my photo)

1 Tblsp. — tamari, to taste

1 Tblsp. — nutritional yeast

2 tsp. — water

1 tsp. — ginger root powder (or fresh, minced ginger root)

1 tsp. — red pepper flakes, or to taste

1 ½ Tblsp. — fresh squeezed lemon juice

2 tsp. — agave nectar

 

Method

Cut tofu into cubes and fry in olive oil in a cast iron pan on high heat, stirring just enough so it doesn’t burn. Once the tofu becomes chewy on the outside, add the cashew mix, lower the heat to medium, and stir constantly. Once the flavors have merged, turn off flame and serve warm.

I served this with pesto rotini and tomatoes from our garden.