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.

Recipe

Coconut Kale Cashew Bowl

Alkaline Recipes

Coconut Kale Cashew bowl--yummy, creamy, nutritious goodness.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 2

Calories/serving 296 kcal

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.

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