This high-protein 30-minute meal will help to satisfy your Thai food cravings while being more budget-friendly than ordering takeout!

Easy vegan cashew tofu

I like pretty much all types of Thai food, but one of my favorites is cashew tofu. Something about the subtle nuttiness, soft, pillowy tofu, and crunchy vegetables just feels so right. I started thinking about it, and it didn’t seem like that hard of a dish to make. So I got cooking.

The components of cashew tofu are pretty simple. Cashews, tofu, veggies, and a delicious sauce. Plus some rice if you’re like me and want to make it a complete meal.

Tofu is a great source of plant-based protein, iron, and calcium (if you get calcium set tofu). Pro-tip: you can also freeze tofu for longer-term storage! If you’ve never cooked tofu before, don’t worry! I go over it step by step in this recipe. And if you’re worried about the health effects of tofu, just know that it’s been shown to either be beneficial for our health or neutral.

I used bell peppers and carrots as the main vegetables in this dish, but feel free to use whatever you have on hand! Broccoli or cauliflower would both taste great with this dish. Lastly, I used air-fried tofu in this recipe. Air-fried tofu has a lighter, fluffier consistency than regular tofu, but any tofu will do.

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For more 30-minute dinner ideas, check out my Peanut Lime Tofu Wrap or Sesame Tofu Sheet Pan Recipe!

Cashew tofu with bell peppers and sliced green onion along with brown rice in a bowl on a wooden board with a napkin.
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Easy Vegan Cashew Tofu

Servings: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Author: Lauren McNeill, RD
This easy vegan cashew tofu is a play-off my usual order at thai restaurants! The perfect balance of nutty, sweet and savory.
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Ingredients
 

Stir Fry

  • 1 red bell pepper, diced
  • 2 large carrots, peeled and sliced
  • 1 yellow onion, sliced
  • 1/3 cup cashews
  • 1 packaged tofu, fried or extra firm works best

Sauce

  • 2 tbsp corn starch
  • 1/2 cup water
  • 1 tbsp rice vinegar
  • 2 tbsp maple syrup
  • 1 inch piece of ginger, minced
  • 2 cloves garlic, minced
  • 1/2 tsp sesame oil

Instructions
 

  • In a large pan, sauté onion over medium heat once translucent. Add remaining vegetables, tofu and cashews and sauté until vegetables are cooked down slightly, about 10 minutes.
  • Meanwhile, add all sauce ingredients to a blender. Blend on low until fully combined.
  • Add sauce onto vegetables and sauté for another 5 minutes until combined. Serve with brown rice, garnish with sesame seeds and enjoy!
Did you make this recipe?Don’t forget to leave a rating and review, it helps so much! And if you snap a photo, tag me @tastingtothrive_rd so I can see your delicious creation!