Coconut Kale Cashew Bowl
Coconut Kale Cashew bowl--yummy, creamy, nutritious goodness.
Servings 2
Calories 296kcal
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.