Creamy Garlic Tofu

Janelle Carss

5 from 2 votes

This Creamy Garlic Tofu somehow transforms a handful of cheap pantry staples into something that tastes wildly luxurious. The sauce is rich, velvety, deeply garlicky, and honestly tastes like if alfredo sauce and white gravy had a very delicious baby. Meanwhile, the crispy tofu filets soak up all that savoury goodness like little flavour sponges.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Canadian

Calories: 270

Ingredients Method Video Notes

Ingredients

Creamy Garlic Sauce

½ cup raw cashews, soaked in hot water 10 minutes sub sunflower seeds for nut-free
1 small onion, diced
6 cloves garlic, minced
1 tbsp Dijon mustard
½ tsp red chili flakes reduce or omit if you’re sensitive to spice
½ tsp dried thyme
½ tsp dried basil
1½ to 2 cups vegan chicken broth sub veggie broth
1 tsp kosher salt
black pepper, to taste
½ cup vegan parmesan cheese sub 2 tbsp nutritional yeast

Air Fried Tofu

1 12-oz block extra firm tofu, cut or torn into 1" pieces
1 tbsp cornstarch
1 tbsp nutritional yeast
¼ tsp kosher salt
black pepper, to taste

Method

Toss tofu with cornstarch, nutritional yeast, salt, and pepper, then transfer to an air fryer basket. Air fry at 380°F for 20 minutes until crispy.
In a high-speed blender, blend cashews, broth, and dijon until smooth and creamy.
Warm a tbsp of olive oil in a nonstick skillet and sauté onion until softened, about 3 minutes. Add garlic and cook briefly until aromatic.
Pour in sauce and stir in herbs, chili flakes, salt, pepper, and vegan parmesan. Simmer until slightly thickened. Adjust seasonings to taste.
Add tofu and toss to coat. Serve hot with cooked pasta, rice, quinoa, potatoes, veggies, or crusty bread and enjoy!

Video

Notes

Serves 4: 270 cal, 20g protein, 17g carbs, 14g fat

Add some veggies: throw in mushrooms, asparagus, tomatoes, zucchini, cauliflower, spinach or any veggies you want to bulk up this meal