Ingredients
** Crispy Tofu Triangles**
16 oz super‑firm or extra‑firm tofu (pressed, then sliced into small triangles)
4 Tbsp cornstarch
2 Tbsp nutritional yeast
½ tsp salt
½ tsp ground black pepper
3 Tbsp avocado oil (or other high‑heat oil)
** Sun‑dried Tomato Cream Sauce**
5 cloves garlic, minced
½ cup sun‑dried tomatoes, chopped
½ tsp oregano
½ tsp red chili flakes
1 tsp salt (adjust to taste)
¼ tsp ground black pepper
1 cup vegetable broth
1 Tbsp tomato paste
1 cup cashew cream or other vegan cream
2 cups baby spinach, sliced or chopped
4–5 fresh basil leaves, chopped
½ cup vegan Parmesan (optional)
Instructions
Pan-fry the tofu:
Pat the tofu dry and slice into small triangles. Mix cornstarch, nutritional yeast, salt, and pepper in a bowl, and coat tofu pieces in this mixture. Heat oil in a large skillet over medium-high heat, then pan-fry tofu until golden and crispy on both sides. Transfer to a paper-towel-lined plate
Make the sauce:
Using the same skillet (wipe out excess cornstarch if needed), sauté garlic until fragrant. Add sun-dried tomatoes, oregano, red pepper flakes, salt, and pepper; cook for about 1 minute.
Stir in vegetable broth, tomato paste, vegan cream, and spinach. Bring to a gentle simmer until spinach wilts (around 5 minutes). Remove from heat and stir in fresh basil and vegan Parmesan
Combine:
Nestle the crispy tofu into the sauce and gently coat each piece. Serve immediately over pasta, rice, mashed potatoes, or with crusty bread
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main course
