Wow I am SO excited to bring you guys the vegan version of one of your favorite recipes, the no sugar added orange cashew chicken! I have to say…I may even like this version better!
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!
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!
This meal comes together in about 45 minutes start to finish, 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!
Enjoy! xx
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Gluten free and vegan orange cashew tofu!
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
- Sea salt
- 2 tbsp avocado oil
- 1/3 cup cashews
Serve with:
- rice, quinoa, or noodles
- roasted or steamed veggies (cauliflower, broccoli, spinach, etc.)
- green onion
- sesame seeds
Instructions
- 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.
- 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 drain excess liquid 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.
Gillian
As a vegetarian, I was super excited to see this recipe adapted to use tofu! I’m definitely going to be adding this into my staple meals!! The sauce is so tasty.
★★★★★
Allison
Made this last night and it was delicious! I could eat Asian food every day!
★★★★
Cassidy
This was so easy to make and delicious!!
★★★★★
Mia Zarlengo
Soo happy!! Thanks Cassidy xoxo
Julia T Castor
Made it last night and it is BOMB. So easy to make and the sauce is delicious, the citrus packs a nice punch. My husband already requested that we add to our rotation of recipes. Thank you for this vegetarian version!
★★★★★
Mia Zarlengo
Yay! Thank you Julia. My husband actually requests this version over the chicken version- it’s our fave! So glad you both enjoyed it 🙂
Eliza
Great!! sauce was a bit too salty for me, maybe add a little less soy sauce and taste as you go! love the tofu!
★★★★
Mia Zarlengo
Hi Eliza, I have only made this with coconut aminos, which isn’t really salty like soy can be!
Victoria
Super delicious! Loving be vegan options 😀
★★★★
Nora
This was so good and so easy to make!! My husband who “hates tofu” downed this in a few minutes 🙂
★★★★★