Tofu Ranchero with Cashew Cheese

by | Aug 12, 2020

Ingredients

  • Ingredients

    • ½ cup onion, chopped
    • 2 jalapeno pepper, diced small
    • 1 tbsp cumin
    • 1 tbsp, ground oregano
    • 1 cup diced tomatoes
    • 12 oz Organic firm tofu (this would be good with egg whites or chicken!)
    • ¼ cup cilantro, chopped
    • 2 cups brown rice – cooked

     

    For the cashew cheese :

    • 100 grams cashews, soaked
    • 2 tbsp lemon juice
    • 2 tsp paprika
    • 1 tsp cayenne powder
    • 1 tbsp nutritional yeast

Directions

  1. Soak the cashews overnight, then drain and rinse.
  2. In a blender, combine the cashews, lemon juice, paprika, cayenne, and nutritional yeast with a little bit of water, and blend until smooth. Add water as needed to help the blending process and achieve desired consistency. Add water carefully, you want it to be smooth but not watery or runny.
  3. In a skillet over medium-high heat, add the onion and jalapeno; and cook for 3 minutes or until soft. Add the cumin and oregano and cook for one minute.
  4. Reduce the heat to low and add the tomatoes and tofu. Let this mixture simmer for 6-8 minutes, stirring occasionally.
  5. Spread the cashew cheese on the brown rice and then divide the mixture and top with some fresh cilantro!
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