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

By Alannah | Kale Mary
January 21, 2018
0 Comments
3 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Best enjoyed with some basmati rice and a light drizzle of homemade sweet chilli sauce.Alannah | Kale Mary

Advertisement

Serves: 3-4

  • 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
  1. Pre-heat 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 stir to combine.
  3. 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.
  4. While the tofu is in the oven, gently saute the onion over a low heat on the stove. Set aside once starting to brown.
  5. 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.
  6. Serve with some rice and sweet chilli sauce, or eat it as is without the carbs, topped with some freshly chopped herbs.
  7. NOTE: You can replace the onion with 1 tbsp onion powder if you’d like to skip the sauteeing step.

More Great Recipes:
Fruit|Entree|Spring|Summer|One-Pot Wonders|Vegetarian|Vegan|Gluten-Free