-
Serves
3-4
Author Notes
Simplest enjoyed with some basmati rice and a light drizzle of selfmade candy chilli sauce. —Alannah | Kale Mary
Substances
2 tbsp + 4 tbsp
freshly squeezed orange juice
1 teaspoon
maple syrup
1 teaspoon
nigella seeds
1 teaspoon
turmeric powder
1 tablespoon
coconut oil
150 grams
natural, non-GMO tofu, cubed
1 cup
raw cashews
1
brown onion (ogle cowl)
1 teaspoon
garlic powder
1 teaspoon
curry powder
1
crawl-part of ginger, finely grated
1
mango, pores and skin eliminated and flesh roughly chopped into sizable objects
2 tablespoons
gluten-free soy sauce
6
tuscan kale leaves, finely sliced
Instructions
- Pre-warmth oven to 180 degrees C.
- In a medium-sized mixing bowl, add 2 tbsp of orange juice, maple syrup, nigella seeds, turmeric powder and coconut oil and move to mix.
- Add tofu and cashews to coat with the marinade. Pour tofu, cashews and the final marinade sauce onto your baking tray and order in the oven for 10 minutes.
- While the tofu is in the oven, gently saute the onion over a low warmth on the stove. Living aside as soon as starting to brown.
- Eradicate tray from oven and add onion, garlic powder, curry powder, ginger, mango, soy sauce, closing 4 tbsp of orange juice and kale. Return to oven for 10-15 more minutes, guaranteeing the cashews don’t catch too burnt.
- Aid with some rice and candy chilli sauce, or luxuriate in it as is without the carbs, topped with some freshly chopped herbs.
- NOTE: It’s seemingly you’ll maybe replace the onion with 1 tbsp onion powder whenever you’d adore to skip the sauteeing step.
Leave a Reply