Creamed Tofu over Toast

Author: Heather Leno
Servings – 6 servings  Prep Time – 10 minutes Cook Time – 10 minutes
Ingredients:

For Tofu:

1 pkg (15-16 oz.) extra firm tofu

1/3-1/2 cup diced onion, opt.

1 tbsp McKay’s Vegan Chickenlike Seas. –to make your own Chick-Like Seasoning

1/2 tsp onion granules or powder

1/2 tsp California Style or coarse garlic salt –may substitute with regular, won’t need as much

1/8 tsp turmeric

For Cashew Cream Sauce:

1 cup water

1 cup raw cashews

1 tbsp McKay’s Chickenlike Seasoning, vegan

1 tbsp nutritional yeast flakes

1/2 tsp onion granules or powder

1/4-1/2 tsp salt to taste

1/4 tsp celery salt

1/4 tsp garlic granules

2 cups hot water

1 tsp flour –brown rice or sorghum for GF

Instructions:

For Tofu:

  1. Rinse and drain tofu. Cut into 1/2-inch cubes.
  2. Prepare nonstick fry pan with food release spray or teaspoon of oil. Simmer cubed tofu until it is firm and all liquid is absorbed. (During this time blend up the cashew cream sauce.) Sprinkle seasonings over tofu and stir until well mixed. DO NOT brown.
  3. Pour cashew cream over tofu. Cook and stir until liquid thickens. Simmer briefly.
  4. Serve over whole-wheat toast or biscuits.

For Cream Sauce:

  1. Put cup of water, cashews and seasonings in blender. Blend until smooth as cream.
  2. Add two cups of remaining water. Blend briefly and Pour over cooked tofu.
  3. Cook and stir until sauce is thickened and it is ready to serve.
Notes: