Vegan Cashew Nut Tofu with Ginger Broccoli + Brown Rice
Hello! Today I’m sharing an updated version of an oldie from my blog, with a much-needed photo (emphasis on this) refresh to go along with it.
This cashew nut tofu with ginger broccoli + brown rice is such a delicious, simple, plant-based meal. It’s fairly quick to whip together, as you cook the broccoli and bell peppers in the same skillet as the tofu before pouring the sauce over the mixture and letting it get thick and luscious. The brown rice cooking method I’ve listed here is from Cookie + Kate, and I truly find it to be the BEST, most foolproof way to prepare brown rice, which can be finicky.
I adore this wonderfully flavourful combination of gingery, garlicky broccoli, along with crunchy cashew nuts and crumbly tofu, which I actually added on from the original recipes and I think they provide some welcomed meatiness and bulk. They almost resemble strips of chicken that you would often find in a stir-fry like this.
I hope you love this cashew nut tofu with ginger broccoli! It is one of my favourite quick and easy weeknight meals that is vegan and packed with the perfect mix of veggies, protein and healthy starch.
Vegan Cashew Nut Tofu with Ginger Broccoli + Brown Rice
Ingredients
1 cup brown rice, rinsed
1 block extra-firm tofu, pressed for 20 minutes
1 head of broccoli, chopped into small florets
1 red bell pepper, large dice
1 yellow or orange bell pepper, large dice
3 cloves of garlic, minced
1 inch piece of ginger, minced
⅓ cup raw cashews
2 tbsp coconut or avocado oil, divided
¼ cup tamari or soy sauce
2 tbsp rice vinegar
1 ½ tbsp maple syrup
1 tbsp sesame oil
2 tsp arrowroot starch (can sub cornstarch)
Sea salt
Method
Place the rice in a large saucepan and cover at least 2 inches above the rice with water. Bring to a full boil, then reduce the heat to medium-heat so it maintains a soft boil. Let it cook this way for 30 minutes. After 30 minutes, use a large colander to drain the rice, then return it to the pot and place it off the heat with a lid on top. Let it steam, covered, for 10 minutes before removing the lid and fluffing with a fork. Add ¼ tsp of salt.
Whisk together all of your sauce ingredients in a small bowl or jar until smooth.
Heat 1 tbsp oil in a large skillet or pan over medium heat. Add your broccoli florets and pepper cubes and cook for 5 minutes or until one side is slightly browned. Cover with a lid and them steam for 3 minutes. Remove the lid, stir and flip the pieces, cooking on the other side for an additional 5 minutes. They should be slightly tender and browned. Add in your ginger and garlic, stir, and cook an additional 2 minutes.
Remove the vegetables and set aside. In the same pan, heat your other 1 tbsp of oil over medium. Use clean hands to crumble the tofu into large chunks (about 1 inch each) with torn edges. Add a big pinch of salt and let the tofu chunks cook on one side for 5 minutes, until starting to brown, then flip, add your cashews, and cook for an additional 5 minutes. When the tofu is golden brown on both sides, add your vegetables back into the pan, then pour in your sauce mixture. Turn the heat to low and stir, allowing the sauce to cook and thicken for 2 minutes.
Divide the rice between bowls and spoon the cashew and tofu mixture overtop.
Serves 2-4
