Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
Saucey, glazed tofu with crunchy cashews, fluffy rice, and roasted veggies. My ideal meal! It has all the flavor, with none of the sugar or added junk from regular take out. I honestly prefer this to take out any day! It tastes just as delicious, but leaves me feeling good afterwards!
It’s a sweet and sticky sauce with the most addicting flavor. Without any added sugars!! I am forever blow away by how this sauce turns out every time. It is truly so delicious and made with such simple ingredients!
This orange cashew tofu is gluten free, too! It’s made with coconut aminos in place of soy sauce, for a gluten free and lower sodium sauce.
I knew this was a winner when Blake continuously was requesting the vegan version of this dish. We have been making this weekly, so I knew it was time to put it together in actual recipe form. You guys are seriously going to love this!
We love serving this with:
Lettuce wraps and cauliflower rice
White or brown rice and roasted broccoli
Over a bed of sautéed cabbage and quinoa
This meal comes together in about 45 minutes start to finish (even less if you aren’t cooking rice), and you will not believe how good it is. It’s the perfect flavor and texture combo- and it’s super simple to make.
I always have the ingredients for this dish on hand. This will quickly become a staple weeknight meal for you- trust me!
**Note: I do not recommend replacing the coconut aminos with anything- soy sauce or tamari will be too slaty in this recipe!
Enjoy and be sure to leave a rating and review if you give this one a try! xx
Gluten free and vegan orange cashew tofu. Made with no added sugar and super simple ingredients!
For the sauce:
1/3 cup coconut aminos*
2 tbsp rice vinegar
2 tablespoons tomato paste
Juice of 1 orange
1 tbsp tapioca starch
1 tsp of sesame oil
3 cloves garlic, minced
1/2 tsp ground ginger or 1 inch piece of fresh ginger minced
Few good cracks of black pepper
Red pepper flakes, to taste
For the tofu:
14 oz extra firm tofu, pressed to remove excess liquid and cut into squares or cubes
2 tbsp avocado oil
1/3 cup cashews
rice, quinoa, or noodles
roasted or steamed veggies (cauliflower, broccoli, spinach, etc.)
If serving with rice and veggies, prep those first.
Press the tofu using a tofu press, or by wrapping in paper towels and placing between a cutting board and anything heavy (stack of books, heavy plate or pan, etc.). Allow to press for 15-20 minutes, then season with sea salt.
Next, make the sauce by whisking all ingredients together until well combined.
Heat a skillet over medium heat with the avocado oil. Once hot, add the tofu and sear on each side for 3-4 minutes, until crispy.
Remove tofu from the pan and carefully drain excess oil into a small bowl.
Reduce heat to medium low and return tofu to the pan. Stir in sauce and cashews. Allow sauce to thicken while occasionally spooning the glaze over the top of the tofu. Simmer for 5-7 minutes and serve.
*I do not recommend subbing the coconut aminos with soy sauce or another alternative- the sauce will be too salty!