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
organic, non-GMO tofu, cubed
brown onion (see note)
inch-piece of ginger, finely grated
mango, skin removed and flesh roughly chopped into large pieces
gluten-free soy sauce
tuscan kale leaves, finely sliced
In This Recipe
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.