Tofu Broccoli Cashew Peanut Madness!

I recently borrowed the cookbook From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce.  This cookbook is put out by the Fairshare CSA Coalition and features a lot of easy and delicious recipes that can be made from a CSA share.  It also includes many helpful hints about how to keep produce fresh throughout the week.  I saw this recipe and it looks delicious and easy.  Hoping to make it sometime this week!

  • 1 T. butter or oil
  • 1 large onion, chopped
  • 1 clove of garlic, minced
  • 1 pound herberd or plain tofu, cubed
  • 2 T. tamari or soy sauce, divided
  • 1/2-3/4 cup peanut butter, preferably chunky
  • 2-3 t. lemon juice
  • 1/4 t cumin or more to taste
  • hot pepper,  minced to taste or powdered cayenne
  • 1 medium head broccoli, chopped
  • hot, cooked brown rice
  • handful of roasted cashews, chopped
  • salt to taste
  • optional additions: chopped cilantro, a few leaves of wilted kale or chard, chopped cucumber
  1. Heat butter or oil in skillet.  Add onion, garlic, and hot pepper (if using) and saute until soft.
  2. Add tofu and 1 T. tamari or soy sauce and saute until brown.  Remove from pan.
  3. In the same pan, mix peanut butter, lemon juice, remaining T. of tamari/soy sauce, cumin, cayenne (if using), and a pinch of salt.  Thin with up to 1 cup of water to get a gravy-like consistency.  Stir in tofu mixture.
  4. Steam broccoli.  Saute greens (if using).
  5. Serve sauce over broccoli and brown rice, topped with cashews, cilantro (optional), and cucumber (optional).