Tofu, mango + cashew sheet pan {gluten-free, vegan, dairy-free}

Instructions

1. Pre-warmth oven to 180 degrees C.
2. 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.
3. 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.
4. 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.
5. 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.
6. Aid with some rice and candy chilli sauce, or luxuriate in it as is without the carbs, topped with some freshly chopped herbs.
7. NOTE: It’s seemingly you’ll maybe replace the onion with 1 tbsp onion powder whenever you’d adore to skip the sauteeing step.