If you are kinda bored of the regular tofu recipes then this is for you. I love experimenting tofu recipes and bring out a new flavor and new taste every time I cook tofu. I like to eat a variety of food from my menu and I hate to repeat the same recipe more than twice in a week and since I eat tofu almost four times a week I ought to create something new out it. Don’t you think so?
Well, this Turmeric Tofu Cashew Curry won my heart by just its appearance. It tasted divine when I paired it with whole grain naan and some salad on the side. I was speechless and trust me I have repeated this recipe 4 times in last couple of weeks. I have gone so crazy for this entrée that I can gorge on it every week.
In my first step I roasted raw cashew nuts to brown and it smelled divine. I also popped many of them even before I started with the recipe. So if you are someone who likes to pop food in your mouth while cooking I would recommend you to roast extra cashew nuts.
Then I used extra firm tofu and pressed it as dry as possible and cubed them. In a pan I roasted them along with turmeric powder. Turmeric has lots of health benefits especially as anti-inflammatory and this spice is perfect to boost immunity and fight the foreign bodies which try to keep finding ways into our body. Turmeric is high in antioxidants and is beneficial in preventing cancer. Overall turmeric has been found to fight and prevent many diseases. And when I roasted tofu with turmeric powder the vibrant colors caught on to my eyes immediately as well as spruced up the tofu a bit.
In my next step I made a paste of roasted cashew nuts along with some onions and other ingredients. When I tossed the paste in star anise flavored oil, the aroma took over my whole house increasing my appetite immensely. By adding coconut milk I made a slight creamy base for this entree. Lastly, I folded in turmeric roasted tofu, garnished with more roasted cashew nuts and it was simply divine.
I paired Turmeric Tofu Cashew Curry with whole grain naan and a side onion salad and served it warm. It was a fun dinner evening with my family enjoying my new recipe. This is so easy to cook and gets ready within 30 minutes that you can enjoy it with your family even on a weeknight. You can keep roasted cashew nuts in an air tight glass jar at room temperature ahead of time. Also prepare your tofu a day before and refrigerate it. Just whip up the curry and toss all the ingredients in the pan, your dinner will be ready. Easy……isn’t it?