Cashew Ginger Sauce

Okay, so the recipe is really for Cashew Ginger Tofu, and it is delicious. But, I've been trying to rely a whole lot less on soy for my protein, so I've just been making the sauce and eating it over quinoa, which contains more protein than any other grain. So yummy... especially with some roasted cauliflower on the side.

The full recipe follows.... simply omit the tofu if you just want the sauce. You could even just cook the sauce in a pan instead of baking. I'm telling you, the sauce rocks!

1/3 cup cashew butter (all I do is blend up the cashews until they're at a fine consistency)
3½ tbsp tamari (I sub soy sauce)
3 tbsp apple cider vinegar
2 large cloves garlic, chopped
1 tbsp fresh ginger, peeled and chopped
2 tbsp agave nectar (I sub honey)
¾ cup water
1 pkg (12-oz/350-g) firm or extra-firm tofu (frozen or fresh), sliced ¼–½ -in (5–10-mm) thick squares and patted to remove excess moisture

Preheat oven to 375°F (190°C). Using a hand blender or food processor, combine cashew butter, tamari, vinegar, garlic, ginger, and agave nectar and purée, until cashew butter is incorporated and mixture is smooth. Add water and purée again until smooth, scraping down sides of bowl as needed. Pour a little of mixture into an 8x12-in (20x30-cm) baking dish to cover bottom, then add tofu and pour in remaining sauce to cover evenly. At this point, either cover and refrigerate to marinate for 1 hour or more, or bake immediately. To bake, cover with aluminium foil and bake for 15 minutes. Remove cover, stir well, and bake again uncovered for 5–7 minutes, until sauce has thickened (lightly stir if necessary). Do not overbake, or the sauce will become too thick and pasty.

Note: Leftovers of this tofu are terrific paired with veggies and rolled into a rice paper wrap, or baked in a tortilla wrap.

Note: The ginger adds 'heat' to the sauce, but if you want to kick it up some more, add a few shakes of crushed red chili flakes... to your liking.

recipe & notes from Vive Le Vegan.