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Author Notes: Best enjoyed with some basmati rice and a light drizzle of homemade sweet chilli sauce. —Alannah | Kale Mary
- 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 organic, non-GMO tofu, cubed
- 1 cup raw cashews
- 1 brown onion (see note)
- 1 teaspoon garlic powder
- 1 teaspoon curry powder
- 1 inch-piece of ginger, finely grated
- 1 mango, skin removed and flesh roughly chopped into large pieces
- 2 tablespoons gluten-free soy sauce
- 6 tuscan kale leaves, finely sliced
- Pre-heat 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 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.
- This recipe was entered in the contest for Your Best Hands-Off Recipe