Tofu, mango + cashew sheet pan {gluten-free, vegan, dairy-free}

For me, the best thing about summer is mango season. We’ve had a lot more 40+ degree (Celcius!) days than I can ever remember having. It was virtually impossible to go anywhere near the kitchen when it was that hot. Cold mango and an ice pack on my forehead was the only cure.

You know how I mentioned there would be more gluten-free and vegan sheet pan meals coming up? Well, here’s your next one, and it’s best enjoyed with some basmati rice and a light drizzle of my mother-in-law’s (can I call her that?) homemade sweet chilli sauce – there’ll be more on that delightful sauce later.

While you’re here, I wanted to thank you for reading Kale Mary and following me on the journey so far. Can’t believe it’s been a year already. I can promise that there will be more to love like my fried cauliflower and sushi burgers (your fave recipes to date) in 2018 and beyond.

Tofu mango cashew sheet pan

Tofu, mango + cashew sheet pan {gluten-free, vegan, dairy-free}
Serves 3-4

2 tbsp + 4 tbsp freshly squeezed orange juice
1 tsp maple syrup
1 tsp nigella seeds
1 tsp turmeric powder
1 tbsp coconut oil
150g organic, non-GMO tofu, cubed
1 cup raw cashews
1 brown onion (see note)
1 tsp garlic powder
1 tsp curry powder
1 inch piece of ginger, finely grated
1 mango, skin removed and roughly chopped into large pieces
2 tbsp gluten-free soy sauce
6 tuscan kale leaves, finely sliced

Pre-heat oven to 180 degrees C.

In a medium-sized mixing bowl, add 2 tbsp of orange juice, maple syrup, nigella seeds, turmeric powder and coconut oil and stir to combine.

Add tofu and cashews to coat with the marinade. Pour tofu, cashews and all the marinade sauce onto your baking tray and place in the oven for 10 minutes.

While the tofu is in the oven, gently saute the onion over a low heat on the stove. Set aside once starting to brown.

Remove tray from oven and add onion, garlic powder, curry powder, ginger, mango, soy sauce, remaining 4 tbsp of orange juice and kale. Return to oven for 10-15 more minutes, ensuring the cashews don’t get too burnt.

Serve with some rice and sweet chilli sauce, or eat it as is without the carbs, topped with some freshly chopped herbs.

NOTE: You can replace the onion with 1 tbsp onion powder if you’d like to skip the sauteeing step.

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