Coconut Kale Cashew Bowl

Coconut Kale Cashew Bowl


  • 14 oz firm organic tofu
  • 10 cups fresh kale
  • 1 red pepper, chopped
  • 2 tbsp coconut oil
  • 2 tbsp coconut aminos
  • 2 tbsp green curry paste
  • 1/2 cup raw cashews
  • 4 tbsp maple syrup
  • 1 can coconut milk
  • 1 cup garlic cashew cream* recipe below
  • Red pepper flakes and fresh cilantro for garnish
  • *Recipe for Garlic Cashew Cream
  • 1 cup raw cashews
  • 6 cloves garlic
  • 1/4 lemon with rind
  • 1 tsp sea salt
  • 1 cup water
  • Add all ingredients to high speed blender and blend until smooth.


  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. Add garlic cashew cream and stir until heated
  5. Serve over brown rice or quinoa
  6. (I love Seeds of Change Quinoa & Brown Rice w/ Garlic--no sponsorship, I just love it)
  7. Garnish with red pepper flakes and chopped cilantro.
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