Green Kitchen Stories’ Cashew Masala with Tofu
This week Food Pharmacy got to have an exciting chat with some fellow Scandinavian bloggers, book writers and veggie enthusiasts that we’re sure you’ve heard of: David och Luise från Green Kitchen Stories.
We were thrilled when they gifted us their latest book Little Green Kitchen, and made sure to pack it in our tote bags directly to make sure we’d have time to thumb through it later that night. Being that the book is oriented around kids we came up with the clever idea to let the kids page through it with us and pick out one dinner and one treat that we could try during the week. Not and easy task when every picture is so deliciously vibrant!
None the less we whittled down the pick to a cashew masala with tofu and and apple dessert with ice cream. As we glanced through the recipes we noticed that David and Luise used some of the same green secrets we do! Instead of replacing rice entirely they just reduced it and combined it with some grated cauliflower. And instead of going pasta-free they compensate with a nutrient dense sauce instead.
So, yesterday the kitchen was filled with scents of Indian spices and sweet apples. Needless to say, it was a hit! We’re pretty sure the kids also enjoyed being a part of the planning committee too.
Cashew Masala with Tofu
2 tbsp coconut oil
1 yellow onion, chopped
2 garlic cloves chopped
1-2 cm slice of fresh ginger, peeled and grated fine
1 tsp paprika
1 tsp ground turmeric
1 tsp ground cardamom
½ tsp ground cumin
½ tsp garam masala
1 can of crushed tomatoes
¾ cup cashews, soaked overnight, rinsed and drained
1 ¼ cup water
2 tbsp lemon juice
400g/ 14 oz. of tofu, dried with paper towels and diced
sea salt and freshly ground black pepper
cooked brown rice
Saute the onion, garlic, ginger and spices together in a pot with coconut oil for about 15 minutes (or until the onion is soft). Add the tomatoes, salt and pepper and simmer for another 15 minutes.
Remove the pot from the heat and stir in the cashews, water and lemon. Use a hand mixer to blend into a creamy sauce. Then add the diced tofu to the sauce. Warm up the sauce again if needed, serve with brown rice and cilantro.
If you didn’t have time to soak the cashews you can just pour boiling water over them in a bowl and let them soften for about 15-30 minutes.
Thanks Green Kitchen Stories for the recipe!