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Creamy Cashew Tofu

Creamy Cashew Tofu

with coriander and fragrant pilau rice

The crispy tofu in this dish is complemented perfectly by the sweet and nutty flavour of the creamy cashew sauce. Turmeric-infused rice acts as the aromatic backdrop to an undeniably vibrant dish.

Tags:
Quick
Veggie
Blender Needed
Climate Conscious
Allergens:
Cashew nuts
Milk
Soya
Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

150 grams

Rice

20 grams

Cashew Nuts

(Contains Cashew nuts May be present Sesame, Cereals containing gluten, Peanut)

2 sachet(s)

North Indian Style Spice Mix

1 pack(s)

Passata

1 sachet(s)

Ground Turmeric

5 grams

Coriander

2 unit(s)

Onion

220 grams

Creme Fraiche

(Contains Milk)

180 grams

Tofu

(Contains Soya)

1 sachet(s)

Vegetable Stock

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Sugar

to taste

Butter

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Nutrition Values

Energy (kJ)3578 kJ
Energy (kcal)855 kcal
Fat42.2 g
of which saturates18.8 g
Carbohydrate88.1 g
of which sugars13.9 g
Dietary Fiber3.2 g
Protein26.4 g
Cholesterol0 mg
Salt2.57 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Immersion blender
Pot with Lid

Instructions

Make the Pilau
1
  • Place a pot over medium-high heat with 300ml water (double for 4p), turmeric and stock.
  • Bring to the boil then add the rice.
  • Once boiling, lower the heat to medium and cover with the lid. 
  • Cook for 10 mins, then remove the pot from the heat.
  • Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Cook the Tofu
2
  • Meanwhile, drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
  • Toss with half the North Indian spice, a drizzle of oil, ½ tsp salt (double for 4p) and pepper.
  • Place a pan over high heat with a good glug of oil.
  • Once hot, fry the tofu until slightly crispy, 6-8 mins. Shift frequently to ensure it doesn't burn. Season with salt and pepper.
  • Once cooked, remove from the pan and set aside.
Simmer the Sauce
3
  • Meanwhile, halve, peel and chop the onion into small pieces.
  • Return the pan to medium-high heat with a drizzle of oil.
  • Fry the onion until softened, 3-4 mins. Season with salt and pepper.
  • Blend the cashews and creme fraiche together.
  • Add the remaining North Indian spice to the pan. Cook for 1 min then add tofu, cashew cream, passata, ½ tsp sugar (double for 4p) and a knob of butter. Cook for 5-7 mins.

TIP: No blender? No problem! Finely chop the cashews instead!

Finish and Serve
4
  • Taste the curry and season with salt, pepper and sugar. Loosen with a splash of water if you feel it's too thick.
  • Roughly chop the coriander (stalks and all).
  • Fluff up the pilau rice with a fork and serve alongside the creamy curry.
  • Finish with a sprinkling of coriander.