Spicy Cashew Miso Tofu

I've been really into stacks lately. They just look so gee-dee fancy. So simple and yet so elegant. Like this dish: simply sliced tomatoes, seasoned quinoa, steamed kale and spicy cashew miso tofu, plated with sriracha. Most elements to this dish are relatively self-explanatory, so let's dive into the tofu.

First and foremost, always press your tofu. This can be done overnight in your fridge, for an hour while you're doing laundry or updating your blog, or in ten minutes with a paper towel while your'e downing your first working-PBR.

This isn't quite a marinade tofu dish, so go ahead and preheat your oven to 400.

Here's what you'll need for the mix:

1 cup cashews
3/4 cup water
1/2 cup chili garlic sauce
3 Tbl miso paste
1/2 tsp salt
1/2 tsp black pepper

In a food processor, process the cashews with water until creamy. Then add remaining ingredients to the processor and pulse until thoroughly mixed.

Lay out your tofu flat in a casserole dish, and pour over your cashew mix over the tofu.

Bake at 400 for 25 minutes, then remove from oven and flip the tofu with a fork. Return to oven and bake again for another 25 minutes.

To assemble a dish like this, I use a ramekin. I just layer each piece of the dish into the ramekin, obviously putting the top layer in first, and making sure everything is packed tight into the dish. Then flip it over onto a plate, and top with toppings and/or sauce. Easy peasy and elegant to boot!