Creamy Sun-Dried Tomato Tofu

[Full recipe available here](https://www.plantifulpalate.com/post/creamy-vegan-sun-dried-tomato-tofu)

Recipe:

Ingredients:
For the Creamy Sun-Dried Tomato Sauce:
– 1/2 cup sun-dried tomatoes (not oil-packed), soaked in warm water
– 1/2 cup raw cashews, soaked in warm water
– 2 cloves garlic
– 1/4 cup water
– 1 tbsp lemon juice
– Salt and pepper to taste

For the Tofu:
– 1 block (200g) firm tofu, cut into large chunks
– 2 tbsp olive oil
– Salt and pepper to taste

For the Mashed Potatoes:
– 4 large potatoes, peeled and cut into chunks
– 1/4 cup plant-based milk (such as almond or oat milk)
– 2 tbsp vegan butter or olive oil
– Salt and pepper to taste

Method:
1. Start by making the Creamy Sun-Dried Tomato Sauce. Drain the soaked sun-dried tomatoes and cashews. In a blender, combine them with garlic, water, lemon juice, salt, and pepper. Blend until smooth and creamy. Adjust seasoning as needed.
2. Preheat the oven to 200°C (392°F).
3. Marinate the tofu chunks in a mixture of olive oil, salt, and pepper. Place them on a baking sheet and bake for about 20 minutes or until they develop a golden crust.
4. While the tofu is baking, prepare the mashed potatoes. Boil the potato chunks until tender. Drain and transfer to a mixing bowl. Mash the potatoes while they’re still warm. Add plant-based milk and vegan butter (or olive oil). Mix until creamy. Season with salt and pepper.
5. To assemble, spoon a generous portion of mashed potatoes onto each plate. Place the baked tofu chunks on top of the mash.
6. Drizzle a generous amount of the homemade Creamy Sun-Dried Tomato Sauce over the tofu and mashed potatoes.

by Whiterabbit2000