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.
Recipe
Coconut Kale Cashew Bowl
Coconut Kale Cashew bowl--yummy, creamy, nutritious goodness.
Ingredients
Tofu
- 14 oz firm organic tofu
- 7 cups kale
- 3 cups chopped red/orange pepper chopped
- 2 tablespoon coconut oil
- 2 tablespoon coconut aminos
- 1 teaspoon sea salt
- 1 teaspoon granulated garlic or garlic powder
- 1 tablespoon green curry paste
- ½ cup raw cashews
- ¼ cup maple syrup
- 1 can coconut milk
- 1 tablespoon Red pepper flakes
- 1 cup garlic cashew cream* recipe below
- Fresh cilantro for garnish
Garlic Cashew Cream
- 1 cup raw cashews
- 6 cloves garlic
- ¼ lemon with rind
- 1 teaspoon sea salt
- 1 cup water
Instructions
Tofu
- Cut tofu into cubes, and brown in coconut oil in large pot
- Add all remaining ingredients to pot, except garlic cashew cream
- Bring to a boil and simmer for 20 minutes
Garlic Cashew Cream
- Add all ingredients to high speed blender and blend until smooth
- Add garlic cashew cream to tofu and stir until heated
- Serve over rice, noodles or quinoa.
- Garnish with red pepper flakes and chopped cilantro.
- Makes 4 large or 6 average servings.
Nutrition
Calories: 296kcal
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