Tofu in Almond Sauce
Indulge in the creamy, nutty goodness of Tofu in Almond Sauce, a delicious and protein-packed dish that's perfect for vegetarian and vegan diets. This recipe pairs golden pan-seared tofu with a luxuriously smooth almond sauce made from blended almonds, unsweetened almond milk, and aromatic spices like cumin, paprika, and turmeric. A touch of ginger and garlic adds warmth, while lemon juice brings a zesty brightness to balance the flavors. Ready in just 35 minutes, this wholesome dish is both easy to prepare and incredibly versatile—serve it over steamed rice, quinoa, or warm flatbread for a comforting meal that’s sure to impress. Perfect for weeknight dinners or a hearty plant-based centerpiece, this creamy tofu recipe is a must-try for lovers of global flavors and healthy cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams firm tofu
- 100 grams almonds
- 240 milliliters unsweetened almond milk
- 1 medium onion
- 3 cloves garlic
- 1 teaspoon ginger
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoons turmeric powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon lemon juice
- 2 tablespoons cilantro
- 120 milliliters water
Instructions
Press the tofu to remove excess moisture. Slice it into 1-inch cubes and set aside.
Soak the almonds in hot water for 15 minutes to soften, then peel off their skins and set aside.
Peel and roughly chop the onion, garlic, and ginger.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove tofu from the skillet and set aside.
In the same skillet, add the remaining olive oil. Sauté the chopped onion, garlic, and ginger until softened and fragrant, about 3-4 minutes.
Transfer the sautéed onion mixture to a blender. Add the peeled almonds, ground cumin, paprika, turmeric powder, almond milk, water, salt, and black pepper. Blend until smooth to create the almond sauce.
Return the almond sauce to the skillet and bring it to a gentle simmer over low heat. Stir continuously to prevent sticking.
Add the cooked tofu to the sauce and gently stir to coat all the pieces evenly. Simmer for another 5-7 minutes to allow the flavors to meld together.
Stir in the lemon juice for a touch of brightness. Taste and adjust seasoning if needed.
Garnish with freshly chopped cilantro and serve warm with steamed rice, quinoa, or flatbread.
Nutrition Facts
Calories |
1332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.3 g | 130% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2600 mg | 113% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 16.0 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1405 mg | 108% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1150 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
