Vadouvan & Cashew-Crusted Tofu

with Chutney-Braised Vegetables & Cilantro Sauce

30 MIN

2 Servings

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From the Test Kitchen

These hearty tofu steaks get an incredibly flavorful, crispy exterior when baked under a layer of crunchy cashews and sunflower seeds seasoned with warming vadouvan curry powder. We’re finishing them with a drizzle of our bold cilantro sauce, which also gets spooned over a side of savory-sweet vegetables braised in our Indian-style tomato chutney.
15 green SmartPoints® per serving
11 blue SmartPoints® per serving
11 purple SmartPoints® per serving
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Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information

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Vegetarian Carb Conscious

Nutrition

PER SERVING
Calories

690 Cals (est.)

View Full Nutrition

fresh

ingredients

14 oz Extra Firm Tofu
1 Yellow Onion
2 cloves Garlic
1 Lime
½ lb Broccoli
6 oz Carrots
3 Tbsps Roasted Cashews
2 Tbsps Savory Tomato Chutney
2 Tbsps Mayonnaise
¼ cup Cilantro Sauce
2 Tbsps Roasted Sunflower Seeds
2 tsps Vadouvan Curry Powder
½ lb Red Or Green Cabbage

step-by-step

instructions

Cook Along

1 Prepare the ingredients & press the tofu

Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Drain the tofu, then transfer to a cutting board; halve horizontally. Place on a paper towel-lined plate. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. Set aside to drain at least 10 minutes. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Finely chop the cashews. Peel the carrots and cut on an angle into 1/2-inch rounds. Cut out and discard the core of the cabbage; medium dice the leaves. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Quarter the lime.

2 Roast the broccoli

Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Coat & bake the tofu

Meanwhile, in a bowl, combine the curry powder, chopped cashews, and sunflower seeds. Line a separate sheet pan with foil; lightly oil the center of the foil. Transfer the pressed tofu to the oiled portion of the foil. Season with salt and pepper on both sides. Evenly top each piece with the curry-cashew mixture; drizzle with olive oil. Place on the upper oven rack. Bake 9 to 11 minutes, or until the topping is browned and the tofu is heated through. Remove from the oven.

4 Start the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the carrot rounds and diced cabbage in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced onion and chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the vegetables are slightly softened.

5 Finish the vegetables & serve your dish

Carefully add the tomato chutney and 1/2 cup of water to the pan. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the liquid is slightly reduced in volume. Turn off the heat. Add the mayonnaise, roasted broccoli, and the juice of 2 lime wedges; stir to combine. Taste, then season with salt and pepper if desired. Serve the baked tofu with the finished vegetables. Drizzle with the cilantro sauce. Serve the remaining lime wedges on the side. Enjoy!

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