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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Vegan summer palak paneer | Easy sheet pan dinner

I’ve been on a mission recently: to find vegan sheet pan dinners that can save me on weeknights. Unfortunately, it hasn’t been as easy as I thought it would be. There’s plenty of chicken sheet pan dinners, plenty of taco ones and plenty of nacho ones, but very few are vegan, and more interesting than roasted vegetables.

Sometimes I make the marinade from this recipe and turn it into a veganised palak paneer, which is what I started doing last week when I realised I could turn it into an easy sheet pan dinner. The first attempt wasn’t so great – I undercooked the mushrooms, burnt the marinade and added too much coconut milk. But every attempt since has been simply delicious. And guess what? It only takes 35 minutes.

This palak paneer is probably quite different to what you’ve seen and eaten. My take on the Indian classic is light, fresh and vibrant – the perfect food to enjoy on a hot summer’s day. The umami and saltiness of the marinade meets the sweetness of the red onion and cherry tomatoes.

Sheet pan palak paneer

Vegan summer palak paneer
Serves 2

200g organic, non-GMO tofu, sliced into rectangles
4 tbsp + 2-3 tbsp nutritional yeast flakes, divided
1 tbsp garlic powder
1 lemon, juiced
1 tsp salt
1/4 cup filtered water
1 red onion, halved and sliced
12 cherry tomatoes
100g baby spinach
3-4 tbsp coconut milk

Heat oven to 200 degrees C.

Place the tofu in a shallow bowl and add 4 tbsp nutritional yeast flakes, garlic powder, lemon juice, salt and water. Mix until combined well and tofu is coated.

Place the tofu on a greased oven tray. Add the red onion and cherry tomatoes, and place in the oven for 15 minutes.

Remove tray from the oven and add baby spinach to the pan. Don’t mix it through yet as it will wilt down in the oven.

After 10 more minutes of cooking time, remove tray and mix everything around. Gently push your spoon on the tomatoes – they should be soft enough that their juices ooze out.

Drizzle the coconut oil onto the pan and the ingredients, then sprinkle additional 2-3 tbsp nutritional yeast flakes and return the pan to the oven for a further 10 minutes.

Remove from oven and serve atop some fresh spinach on a bed of steamed basmati rice.