Turmeric Cashew Tofu

Note on equipment: this recipe will work best with a blender!

Ingredients

1. 1-2 blocks Weekday Food tofu – we recommend Sun Worship
2. ⅔ cup raw cashews
3. 3 garlic cloves
4. 1" piece ginger, peeled, halved, divided
5. ½ tsp. Morton kosher salt
6. ½ small jalapeño (optional)
7. 2 tbsp. fresh lime juice
8. 1 tsp. cumin seeds
9. ½ tsp. turmeric, ground
10. 2-3 tbsp. extra-virgin olive oil 
11. Steamed rice, cilantro sprigs, and lime wedges (for serving)

Instructions

1. Cook the rice, if using.
2. Place ⅔ cup raw cashews in a small bowl and pour in hot water to cover. Let sit until softened (you should be able to crush a nut easily between 2 fingers), 15–20 minutes.
3. Drain cashews and transfer to a blender. Add ginger, jalapeño (if desired), fresh lime juice, cumin seeds, turmeric, garlic, a pinch of salt (about ½ tsp), and 1½ cups water to blender and blend until smooth.
4. Cook tofu in a pan on the stovetop. Leave tofu in the pan. Add cashew sauce to the pan and cook to thicken the sauce slightly, about 3 minutes.
5. Divide steamed rice among shallow bowls and spoon; top with cilantro sprigs. Serve with lime wedges for squeezing over.

Substitutions

• Tree Nut-free: use coconut milk instead of cashews, and skip step 2.
• Don’t have all the spices? Consider using a spice blend, like a curry powder or paste.