In a medium-sized mixing bowl, add 2 tbsp of orange juice, maple syrup, nigella seeds, turmeric powder and coconut oil and stir to combine.
Add tofu and cashews to coat with the marinade. Pour tofu, cashews and all the marinade sauce onto your baking tray and place in the oven for 10 minutes.
While the tofu is in the oven, gently saute the onion over a low heat on the stove. Set aside once starting to brown.
Remove tray from oven and add onion, garlic powder, curry powder, ginger, mango, soy sauce, remaining 4 tbsp of orange juice and kale. Return to oven for 10-15 more minutes, ensuring the cashews don’t get too burnt.
Serve with some rice and sweet chilli sauce, or eat it as is without the carbs, topped with some freshly chopped herbs.
NOTE: You can replace the onion with 1 tbsp onion powder if you’d like to skip the sauteeing step.