Creamy Vegan Sun-Dried Tomato Tofu

Indulge in the rich and indulgent flavors of Creamy Sun-Dried Tomato Tofu on a Bed of Mashed Potatoes. This delectable dish features large, perfectly marinated tofu chunks immersed in a luscious homemade creamy sun-dried tomato and garlic sauce. The tofu is not only a protein powerhouse but also absorbs the vibrant flavors of the sauce, creating a delightful culinary experience.

Served atop a velvety mound of fluffy mashed potatoes, this dish offers a symphony of textures and flavors that will satisfy both your cravings and your culinary curiosity. The creamy sauce, combined with the smoothness of the mashed potatoes, creates a comforting meal perfect for any occasion. Whether you’re a vegetarian seeking a hearty meal or simply looking to explore new flavor combinations, this dish is sure to impress.

Tofu is not only delicious but also packed with health benefits. It is a great source of plant-based protein, making it an excellent choice for vegetarians and vegans. Furthermore, tofu is rich in essential nutrients, including calcium, iron, and magnesium, which are vital for maintaining overall health. Incorporating tofu into your diet can support heart health and contribute to a balanced nutritional profile.

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Recipe:

Serves: 4

Preparation time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

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Ingredients:

For the Creamy Sun-Dried Tomato Sauce:

- 1/2 cup sun-dried tomatoes (not oil-packed), soaked in warm water

- 1/2 cup raw cashews, soaked in warm water

- 2 cloves garlic

- 1/4 cup water

- 1 tbsp lemon juice

- Salt and pepper to taste

For the Tofu:

- 1 block (200g) firm tofu, cut into large chunks

- 2 tbsp olive oil

- Salt and pepper to taste

For the Mashed Potatoes:

- 4 large potatoes, peeled and cut into chunks

- 1/4 cup plant-based milk (such as almond or oat milk)

- 2 tbsp vegan butter or olive oil

- Salt and pepper to taste

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Method:

1. Start by making the Creamy Sun-Dried Tomato Sauce. Drain the soaked sun-dried tomatoes and cashews. In a blender, combine them with garlic, water, lemon juice, salt, and pepper. Blend until smooth and creamy. Adjust seasoning as needed.

2. Preheat the oven to 200°C (392°F).

3. Marinate the tofu chunks in a mixture of olive oil, salt, and pepper. Place them on a baking sheet and bake for about 20 minutes or until they develop a golden crust.

4. While the tofu is baking, prepare the mashed potatoes. Boil the potato chunks until tender. Drain and transfer to a mixing bowl. Mash the potatoes while they're still warm. Add plant-based milk and vegan butter (or olive oil). Mix until creamy. Season with salt and pepper.

5. To assemble, spoon a generous portion of mashed potatoes onto each plate. Place the baked tofu chunks on top of the mash.

6. Drizzle a generous amount of the homemade Creamy Sun-Dried Tomato Sauce over the tofu and mashed potatoes.

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Additional Tips:

Serve this dish with a side of steamed vegetables like broccoli or green beans to complete the meal.

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Allergy information / alternatives:

If you can't use cashews, you can substitute them with soaked and peeled sunflower seeds.

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Nutritional Information (per serving):

- Energy: 480 kcal

- Protein: 15g

- Carbohydrates: 40g (of which sugars: 3g)

- Fat: 28g (of which saturates: 4g)

- Fibre: 8g

- Sodium: 500mg

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.