Nov 10, 2014
Cheezy Baked Tofu Cubes
Want a wonderfully different, healthy and tasty appetizer to please a vegan crowd? Try these! They have a great texture and are super easy to make. I mean REALLY easy. Tofu is pretty bland on its own, as I’m sure you know. It takes on the flavor of whatever it happens to be next to. So cozy it up with your favorite spices and some nutritional yeast to create these cute little treats!
I served mine with some homemade, nut-based ranch dressing (recipe below). Mmmmm….
- one block super firm tofu
- ¼ cup nutritional yeast
- 2 TBS of your favorite dried spices (I used Spike Salt-free Seasoning)
- pinch of sea salt (optional)
- Preheat oven to 350° F.
- Line a baking tray with parchment or use a silicone mat.
- Rinse the tofu and press it lightly in a towel or paper towel to remove excess water.
- Cut the block into cubes about ¾” to 1″ in size.
- Toss the cubes in a bowl with the nooch and the spices until well coated.
- Place on the baking tray and bake for 30 minutes, gently flipping them at the 15 minute mark.
- 1 cup raw cashews
- 1 cups water
- 1/4 cup cashew cream cheese
- ½ tsp garlic powder
- 1 tsp onion powder
- 1 TBS chopped fresh or dried parsley
- 1 TBS chopped fresh or dried dill
- 1 tsp fresh or dried thyme
- a few twists of grated black pepper
- Place the cashews and water in a high powered blender and blend until smooth. If you don’t have a high powered blender, soak the cashews for about 4 hours prior. Add the cream cheese (and salt if using) and blend on low to incorporate. Pour the mixture into a bowl and stir in the black pepper and herbs. Refrigerate for a few hours before serving to allow for the herbs to infuse their flavors into the dressing.
NOTE: If you don’t have any cultured cream cheese on hand, simply omit it and add one tsp of apple cider vinegar or lemon juice after blending.