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Vegan Cashew Tofu

Lauren Hartmann
  • minutes
  • Serves 4

INGREDIENTS

4 cloves

Garlic

6

Green onions

1

Zucchini

1

Block Tofu, Extra firm

1/4 cup

Hoisin sauce, vegan

1 tbsp

Soy sauce or tamari

3 pinches

Salt and pepper

2 tbsp

Oil, Light flavored

3 tbsp

Rice wine vinegar

1 tsp

Sesame oil

1 cup

Cashews, roasted

3 tbsp

Water

Jasmine, white or brown rice for serving