INGREDIENTS
- 1/2 cup raw cashews + 1/2 cup unsweetened almond milk or water
- 1 tbsp coconut oil (use vegetable stock or water if you prefer)
- 1 tbsp fresh ginger, minced
- 3 clove garlic, minced
- 1 medium white onion, finely diced
- 2 tsp mild chili powder
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1 tbsp pure maple syrup
- 1 – 28 oz can diced tomatoes, with the juice
- 1 package organic firm or extra firm tofu, pressed and cubed
- salt and pepper, to taste
INSTRUCTIONS
- Press your tofu for at least 20 minutes.
- Place the raw cashews and almond milk in a high speed blender and mix until completely smooth. Set aside.
- In a large pan, heat the coconut oil over medium heat.
- Add the ginger, garlic and onion and cook for 5 minutes while stirring.
- Add all the spices and cook for a few more minutes.
- Add the diced tomatoes, maple syrup, cubed tofu and cashew mixture. Mix well and simmer for 10 minutes.
- Season with salt and pepper, if needed.
- Serve with white, brown or quinoa rice and fresh cilantro.
NUTRITION
Serving Size: 1/4 of recipe Calories: 307 Sugar: 7.5 g Sodium: 377 mg Fat: 20 g Carbohydrates: 18 g Fiber: 4 g Protein: 15 g