1cup113 g raw cashews, soaked in boiling water for at least 4 hours (see note)
½cup120 ml water
15ounce425 g cooked cannellini beans
1 ½teaspoon4 g fresh grated ginger
1teaspoonground sea saltor to taste
1teaspoonminced fresh oreganostems removed
½teaspoonminced fresh rosemarystems removed
¾teaspoonNielsen-Massey Pure Lemon Extract
½teaspoonground black pepperor to taste
FOR THE TOFU BITES
14ounce397 g block of extra-firm tofu
½cup61 g Panko breadcrumbs
1tablespoon15 g minced fresh oregano, stems removed
1tablespoon15 g minced fresh sage, stems removed
2teaspoon5 g minced fresh rosemary, stems removed
2teaspoon5 g Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
Ground sea salt and black pepper to taste
½cup63 g all-purpose flour
½cup60 ml unsweetened almond milk
1 ½teaspoon7 ml Nielsen-Massey Pure Almond Extract
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FOR THE DIP
Soak the cashews in boiling water for at least 4 hours. Soaking overnight will ensure optimal results.
Drain and rinse the cashews and put in the blender. Blend on a high speed for 2 minutes, scrape the sides occasionally, or until the nuts are smooth and creamy. You shouldn’t see be able to detect any solid pieces. Drain and rinse the beans and place in the blender with the cashews, and add the ginger, salt, oregano, rosemary, lemon extract, and black pepper. Blend on a high speed for 1 minute, or until the dip is smooth and creamy. Adjust the salt and lemon if you want a bolder flavor.
FOR THE ALMOND CRUSTED TOFU BITES
Preheat oven to 400°F (204°C) and line a rimmed baking sheet with parchment paper.
Wrap the tofu in paper towels and a clean kitchen cloth and place on a plate. Place a heavy pan on top and press out the excess liquid for 15 to 20 minutes. This will ensure that the texture is firm. Once it’s pressed, cut the tofu into 2-inch (5 cm) cubes.
Grind the roasted almonds in a food processor until they resemble the texture of the Panko breadcrumbs, approximately 30 seconds. Place the almonds in a shallow bowl and mix with the Panko, oregano, sage, rosemary, vanilla sugar, and salt and pepper until completely combined.
Put the flour in a shallow bowl.
Pour the almond milk in a shallow bowl and whisk in the almond extract until combined.
Dip the cubed tofu, one piece at a time, in the flour. Make sure to coat all sides. Then dip in the almond milk. Now dip in the almond and Panko breadcrumb mixture. Press the almond mixture into the tofu for a thick coating. Place on the baking sheet. Repeat with the remaining cubes of tofu.
Bake the crusted tofu for 10 minutes, then flip each piece and bake for another 10 minutes. Flip one more time and bake for another 10 minutes, or until all sides are golden brown and crisp.
Serve with the dip.
For best results, soak the cashews overnight if you don't have a high-powered blender.