'Tofu Alla Toscana'
- greenkaiaga
- Apr 4, 2022
- 2 min read
Updated: Jul 23

Creamy, comforting, and packed with flavour - this plant-based take on Tuscan Chicken uses golden-fried tofu and a rich, herby cashew-potato sauce. A cozy, dairy-free dinner that’s simple, hearty, and soul-warming.
🍽 Serves 3-4 🕘 45-50 minutes Difficulty: Beginner
Ingredients:
1 block of firm tofu
Neural cooking oil to fry the tofu
Salt
Freshly ground black pepper
½ tsp dried capsicum (optional)
Sauce:
4 peeled and diced potatoes
½ cup raw cashews (soaked for 1h in hot water)
1 Tbsp apple cider vinegar
2 Tbsp nutritional yeast
½ tsp onion powder
1 tsp plant-based chicken stock
2 Tbsp sundried tomatoes oil (sub. for extra virgin olive oil)
1 ½ cup hot water
½ tsp salt
1 Tbsp oregano
1 Tbsp Italian herbs
1 tsp olive oil
4 garlic cloves (diced)
1 can butter beans
1 cup cherry tomatoes
4-5 sundried tomatoes (sliced)
2 cups spinach
Salt and pepper to taste
Instructions:
Soak the cashews (ideally overnight, but 1h soak in hot water works just fine as well). Peel the potatoes and cut them into quarters. Cut the tofu – in half and then into triangles – see video. Slice sundried tomatoes. Dice the garlic. Prepare the spinach and beans.
Boil the potatoes until tender (about 20-25min).
Pour the oil onto a large frying pan (enough to cover ½ of the tofu) and heat to medium. Place tofu triangles and fry on each side for 3-4 minutes – until golden. Add salt, pepper, and dried capsicum. Once done, place them on a paper towel to absorb the oil.
Drain the potatoes and place them in a food processor. Add cashews, sundried tomatoes oil, apple cider vinegar, onion powder, nutritional yeast, oregano, Italian herbs, salt, plant-based chicken stock and water. Blend until smooth.
Heat a large frying pan with olive oil. Add garlic and sauté for 3 minutes. Pour the sauce, add sundried tomatoes, cherry tomatoes, spinach, and butter beans. Mix well and simmer for 5 min. Add salt and pepper if needed. Place tofu triangles and press them gently into the sauce.
Serve with rice/ broccoli/ cauliflower rice.
Enjoy!
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