Vadouvan & Cashew-Crusted Tofu with Chutney-Braised Vegetables & Cilantro Sauce

Vadouvan & Cashew-Crusted Tofu

with Chutney-Braised Vegetables & Cilantro Sauce

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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
To learn more about WW and SmartPoints® visit ww.com

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.
CLICK FOR RECIPE CARD

Get Cooking

Wellness Details Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Vadouvan & Cashew-Crusted Tofu with Chutney-Braised Vegetables & Cilantro Sauce
Title
  • 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
Prepare the ingredients & press the tofu
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.

Roast the broccoli
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. 

Coat & bake the tofu
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.

Start the vegetables
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.

Finish the vegetables & serve your dish
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!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients & press the tofu
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. 

Roast the broccoli
Coat & bake the tofu
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.

Start the vegetables
Finish the vegetables & serve your dish
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!

Browse Steps
1 of 5