These crispy tofu and cashews are a great addition to any meal but especially a meal of the week when you want something hot, comforting, and fresh. This is a great dish for a warm summer meal.
When you see a crispy tofu and cashews recipe, especially one with a kick, you are going to want to make them often. You can cut them and bake them at the same time or use them in the same dish as either the tofu or cashews.
So you thought crispy tofu and cashews were just for the day to do? You are wrong. I know there are many health and fitness nut blogs out there, but I really think you should try these with some raw veggies, a few greens, and the crispy tofu. A few raw veggies (which are full of fiber and nutrients) and a bit of fiber-filled cashews make these a great addition to any meal.
I have to say I’m not a fan of the cashew-tofu combo. Cashews are full of healthy fats, but they’re also full of monosodium glutamate, which is a neurotoxin that can cause brain damage if you eat too much. I say all that because I can’t get over how much I’m missing cashews.
I am going to have to disagree with you about the cashews. I have been eating raw organic cashews for years. If I eat raw cashews, and I eat them raw, I feel better. Also, cashews are a good source of magnesium, which is important for brain function.
In case you don’t know (or, you are sick of being sick), magnesium helps regulate your thyroid gland, which is why it’s good to eat so much of it. Also, cashews are high in selenium, which is important for your immune system. So if you’re going to eat cashews, do so raw. Also, I would suggest adding some kale and spinach to your plate.
This is a recipe from my own cookbook. It came about when I was eating an all-vegan diet, and I was having digestive issues. I would eat cashews as a snack, and I was always suffering from chronic heartburn, so I started making cashew butter. It was amazing. I also started eating a lot of kale and spinach, because they are high in vitamins A and C.
I decided to try my hand at making a vegan version of this recipe. I used tofu and cashews, but you could use tofu and cashew-flavored crackers or spread to eat with it.
I’m sure I’m not the only one who’s been eating this. In fact, I’m pretty sure I’ve even been eating it since my mom was a teenager. It’s actually been in my fridge for over two years.
I’ve never been a fan of cashews, and I’m sure that you can taste them. But I had to try this recipe because I couldn’t find anything else like it. As you can see, the cashews in this recipe are so delicious. I also used snap peas (asparagus, to be specific) because I like the way they taste.