Author Notes
Best enjoyed with some basmati rice and a light drizzle of homemade sweet chilli sauce. —Alannah | Kale Mary
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Ingredients
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2 tbsp + 4 tbsp
freshly squeezed orange juice
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1 teaspoon
maple syrup
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1 teaspoon
nigella seeds
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1 teaspoon
turmeric powder
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1 tablespoon
coconut oil
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150 grams
organic, non-GMO tofu, cubed
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1 cup
raw cashews
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1
brown onion (see note)
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1 teaspoon
garlic powder
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1 teaspoon
curry powder
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1
inch-piece of ginger, finely grated
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1
mango, skin removed and flesh roughly chopped into large pieces
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2 tablespoons
gluten-free soy sauce
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6
tuscan kale leaves, finely sliced
Directions
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Pre-heat oven to 180 degrees C.
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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.
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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.
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While the tofu is in the oven, gently saute the onion over a low heat on the stove. Set aside once starting to brown.
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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.
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Serve with some rice and sweet chilli sauce, or eat it as is without the carbs, topped with some freshly chopped herbs.
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NOTE: You can replace the onion with 1 tbsp onion powder if you’d like to skip the sauteeing step.
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