Coconut Kale Cashew Bowl

Coconut Kale Cashew Bowl

Coconut Kale Cashew Bowl is smooth and creamy deliciousness.  Ready in thirty minutes, this tofu dish has all the goodness of the sweet coconut with a little kick from green curry and red pepper.  So simple–kale, red peppers, tofu with garlic cashew and spices. The bowl is also packed with nutrition with protein, vitamins, fiber and antioxidants.   Serve with white jasmine rice, or rice noodles.  Vegan, gluten free and dairy free.

Coconut Kale Cashew Bowl

Ingredients

    Tofu
  • 14 oz firm organic tofu
  • 7 cups fresh kale
  • 3 cups chopped red/orange pepper, chopped
  • 2 tbsp coconut oil
  • 2 tbsp coconut aminos
  • 1 tsp sea salt
  • 1 tsp granulated garlic or garlic powder
  • 1 tbsp green curry paste
  • 1/2 cup raw cashews
  • 1/4 cup maple syrup
  • 1 can coconut milk
  • 1 tbsp Red pepper flakes
  • 1 cup garlic cashew cream* recipe below
  • Fresh cilantro for garnish
  • Garlic Cashew Cream
  • 1 cup raw cashews
  • 6 cloves garlic
  • 1/4 lemon with rind
  • 1 tsp sea salt
  • 1 cup water

Instructions

    Tofu
  1. Cut tofu into cubes, and brown in coconut oil in large pot
  2. Add all remaining ingredients to pot, except garlic cashew cream
  3. Bring to a boil and simmer for 20 minutes
  4. Garlic Cashew Cream
  5. Add all ingredients to high speed blender and blend until smooth
  6. Add garlic cashew cream to tofu and stir until heated
  7. Serve over rice, noodles or quinoa.
  8. Garnish with red pepper flakes and chopped cilantro.
  9. Makes 4 large or 6 average servings.
http://greenschemetv.net/2016/11/coconut-kale-cashew-bowl/

Coconut Kale Cashew Bowl

 

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For more food photos, see Instagram

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