Cashew Butter & Coconut Milk Tofu Chunks

Cashew Butter & Coconut Milk Tofu Chunks 
  • In advance: Make the cashew butter + marinate the tofu (for at least 3 hours)
  • Preparation time: 10 minutes (+40 minutes if you want to make homemade cashew butter )
  • Cooking time: 10 minutes
  • Or baking time: 25 minutes
  • Total time: 20 minutes (or 35 minutes)
  • Servings: 1-2


  • 200g tofu
  • 1 tsp lemon juice
  • 1 tsp gluten free soy sauce
  • 2 tsp cashew butter (homemade), or any other nut butter you fancy (homemade or not)
  • 3 tbsp coconut milk


In advance:

  • To remove moisture from the tofu, press the block in a kitchen towel.
  • Cut the tofu into about 1.5cm cubes.
  • In a medium bowl, mix the lemon juice, soy sauce, cashew butter, and coconut milk.
  • Add the tofu and stir until covered on all sides.
  • Marinate for at least 3 hours.

Cooking in a pan:

  • Heat the pan to medium to high heat.
  • Add the tofu and fry for 10 minutes, until browned on all sides.

Baking in the oven:

  • Preheat oven to 180°C (fan-forced).
  • Bake for 25 minutes.
  • To ensure they are browned on all sides, stir the cubes after approximately 10 minutes.