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Creamy Vegan Sun-Dried Tomato Tofu


Creamy sun-dried tomato and garlic marinated tofu chunks atop velvety mashed potatoes, garnished with fresh herbs.
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 dish features large tofu chunks marinated in a luscious homemade creamy sun-dried tomato and garlic sauce, served atop a velvety mound of mashed potatoes. A symphony of textures and flavors that will satisfy both your cravings and your culinary curiosity.

 

Recipe:


Serves: 4


Preparation time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

 

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


 

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.


 

Additional Tips:


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


 

Allergy information / alternatives:


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

 

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.





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