1 x Optional additions: Kalamata Olives, pickled onions and lettuce!
Defrost the tofu according to package directions.
Pour contents of the package into a bowl. Using a slotted spoon, carefully remove all the tofu cubes from the sauce and place in a skillet over medium heat for about 10 minutes. Keep sauce for later.
To make the Greek Cashew Cream sauce:
Place the cashews in a bowl and cover with boiling water. Let soak for 45 minutes – 1 hour.
Drain the cashews and place in a blender with all but 2 Tbsp. of the sauce from your bag of VG Greek Gyro tofu. Blend until you get a smooth sauce…this sauce is also great as a salad dressing btw!!
When the tofu is ready, toss with the 2 tbsp. of the sauce from your bag of tofu that you saved earlier.
Toast or grill the bread.
Add some tofu cubes, tomato slices and drizzle with cashew cream sauce!
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