Turmeric Cashew Tofu

Note on equipment: this recipe will work best with a blender!


  1. 1-2 blocks Weekday Food tofu – we recommend Sun Worship
  2. ⅔ cup raw cashews
  3. 3 garlic cloves
  4. 1" piece ginger, peeled, halved, divided
  5. ½ tsp. Morton kosher salt
  6. ½ small jalapeño (optional)
  7. 2 tbsp. fresh lime juice
  8. 1 tsp. cumin seeds
  9. ½ tsp. turmeric, ground
  10. 2-3 tbsp. extra-virgin olive oil 
  11. Steamed rice, cilantro sprigs, and lime wedges (for serving)


  1. Cook the rice, if using.
  2. Place ⅔ cup raw cashews in a small bowl and pour in hot water to cover. Let sit until softened (you should be able to crush a nut easily between 2 fingers), 15–20 minutes.
  3. Drain cashews and transfer to a blender. Add ginger, jalapeño (if desired), fresh lime juice, cumin seeds, turmeric, garlic, a pinch of salt (about ½ tsp), and 1½ cups water to blender and blend until smooth.
  4. Cook tofu in a pan on the stovetop. Leave tofu in the pan. Add cashew sauce to the pan and cook to thicken the sauce slightly, about 3 minutes.
  5. Divide steamed rice among shallow bowls and spoon; top with cilantro sprigs. Serve with lime wedges for squeezing over.


  • Tree Nut-free: use coconut milk instead of cashews, and skip step 2.
  • Don’t have all the spices? Consider using a spice blend, like a curry powder or paste.

Adapted from Bon Appetit
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