Cashew Tofu Recipe

Just a few days ago I discovered that you can make this cashew tofu recipe, and probably a lot of other stir fry dishes in a sheet pan! I was absolutely mind-blown. One, because it means you can make a ton of servings at a time even if you don't have a restaurant sized wok, and two because it makes a stir fry totally hands off. Stir fry's are generally considered an easy throw-together meal, but making this cashew tofu stir fry in a sheet pan? Absolutely fail proof.

While I haven't tried other stir fry recipes in a sheet pan, yet, what I can tell you is that this cashew tofu recipe made in a sheet pan has an incredible amount of flavour and is almost as easy as placing your order from the couch. In fact all you're going to do for this cashew tofu recipe is put everything, sauce included into a sheet pan, then for the final 10 minutes we'll add the cashews, and while that's all doing it's thing in the oven you'll make a quickie stove top rice. Easy, peasy.

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Why You'll Love This Cashew Tofu Recipe

Because everything for this cashew tofu recipe goes into one sheet pan.

The cashew tofu recipe is great served over rice, noodles, or in a lettuce wrap.

It's high in protein, while also being high in fibre. 

Simple to customize with your favourite vegetables.

The cashew tofu recipe tastes restaurant quality but without a lot of effort.

What You'll Need To Make The Cashew Tofu Recipe

Extra firm tofu. This is the protein star of the cashew tofu recipe. Did you know the higher the "firmness" of the tofu, the higher the protein? Great way to boost your daily grams.

Tapioca starch, corn starch or arrowroot powder. In summary your favourite sauce thickener will do here.

Liquid aminos or soy sauce. My personal preference is liquid aminos because it boosts the protein significantly, while also being naturally gluten free, also it's made without unnecessary additives. 

Rice vinegar. This is the best vinegar to use for the Asian flavours we're looking for in a stir fry. It's also great for salad dressings.

Maple syrup, or your preferred sweetener.

Olive oil or sesame oil. 

Fresh or powdered garlic and ginger.

Cashews. Hence the cashew tofu recipe title. 

Broccoli, or any preferred stir fry vegetable works in this cashew tofu recipe.

Rice, noodles, or lettuce wraps to serve your finished cashew tofu!

Substitutions

I haven't tried another protein option, but as long as it has a similar cook time I don't see why another protein option wouldn't work in this tofu cashew recipe. 

If you don't have rice vinegar for this cashew tofu recipe, you can use apple cider vinegar, also lemon or lime juice should work great.

You can substitute freshly diced ginger and garlic for powdered ginger and garlic.

Despite this being a cashew tofu recipe, you could really use any type of nut. Almonds would be tasty too!

Storing the Cashew Tofu 

This cashew tofu recipe makes 4-6 servings, which makes it great for meal prep. To store leftovers or meal prep simply keep it in a tightly sealed meal prep container in the fridge for up to 4 days. 

These are my go-to glass meal prep containers for a safe, non-toxic meal prep experience.

More Tofu Stir Fry Recipes For You To Try

Orange Tofu

Sweet and Sour Tofu

Mango Tofu  

Please note: all calories and macros have been calculated to the best of my ability but may vary slightly. 

 

Sheet Pan Cashew Tofu Recipe

Recipe makes 4-6 servings

Macros per serving (divided in 6 servings):

303 cals - 15g fat - 18g carbs - 24g protein 

 

Macros for one serving Cashew Tofu Recipe + one cup white rice:

508 cals - 16g fat - 63g carbs - 28g protein 

 

Ingredients:

• 700g extra firm tofu 
• 1 1/4 tbsp tapioca flour (or corn starch)
• 4 cups broccoli florets
• 1/2 cup liquid aminos/soy sauce
• 2 tbsp olive oil or sesame oil
• 2 tbsp maple syrup
• 2 tbsp rice vinegar (see substitutions above)
• 2-3 cloves garlic, minced
• 2 inches, fresh ginger, peeled and minced
• 1/2 cup raw or roasted cashews 
• 4-6 cups cooked, white rice to serve

 

Instructions:

1. If pairing with rice, prepare the rice according to package directions first.
2. Preheat the oven to 375 F and prepare a large casserole dish or baking dish.
3. Break the tofu up into bite size chunks and add them to a mixing bowl. (Alternatively you can chop the tofu into cubes.)
4. Season the prepared tofu with 1/2 tbsp tapioca flour, tossing well to coat.
5. Spread the tofu across the prepared baking dish. 
6. Add the broccoli and spread across the baking dish.
7. Make the sauce by adding to a small mixing bowl: 3/4 tbsp tapioca flour, liquid aminos, oil, maple syrup, rice vinegar, minced garlic and ginger. Whisking all the ingredients together well. 
8. Pour the sauce over the tofu and broccoli in the baking dish.
9. Using your hands or a spatula mix everything around making sure all the tofu and broccoli pieces are coated in sauce.
10. Bake for 20 minutes.
11. Remove from the oven at 20 minutes, and using a spatula flip everything in the pan around to mix through and grab any sauce thats sticking to the bottom. 
12. Add the cashews across the the tofu and broccoli mix and place the baking dish back into the oven for 8-10 minutes.
13. Cashew Tofu is done once the sauce is thick and glossy around all the vegetables, broccoli is tender, and tofu is nice and golden.
14. Serve with rice, noodles, or lettuce wraps.

 

Let us know in the comments if you made this recipe and how it went for you!