I know I’ve been a little quiet lately, but I’ve got a recipe today that will hopefully make up for that, and some plans for the site that will bring new things much more often! All in good time…
But this recipe brings together some of my favorite things. Tofu ~ I love tofu and can eat it just plain from the package … buffalo sauce ~ anything hot & spicy is made for me … and cashew cream ~ a vegan’s best friend for anything creamy. All brought together to make the most amazing spicy tofu enrobed in dilled cashew cream, all nestled in crispy puff pastry shells. Yum!
Buffalo Tofu Salad with Dilled Cashew Cream
- 1 lb. tofu, cut into irregular bite-sized pieces
- 3-5 tablespoons buffalo sauce, depending on how spicy you like it
- 1 1/2 cups raw cashews
- 1 cup water
- 2 tablespoons apple cider vinegar
- juice of 1 lemon
- 1 tablespoon dried dill
- salt & pepper to taste
Toss the tofu pieces with the hot sauce, and spread in a single layer on a parchment-covered baking sheet. Bake at 400 degrees for 20-30 minutes, until the tofu is dry and the color slightly darker. When I took it out, I was afraid all the spicy flavor had baked into the tofu, so I tossed it with 1 extra tablespoon of sauce after I took it out of the oven.
While the tofu is baking, blend together the remaining ingredients to make the dilled cashew cream.
Let the tofu cool slightly, then toss with the sauce and serve. It was great in mini puff pastry cups, and would also be amazing in mini pitas, sprouted grain wraps, or some ciabatta bread. Your choice ~ it’s incredible just eaten from the bowl!