
- 1 can diced tomatoes
- 1/2 cup Karma Nuts Raw Jumbo Cashews, soaked overnight
- 1/2 cup water
Tofu Stew
- 1 tablespoon olive oil
- 1 package silky or firm tofu, diced
- 1 onion, diced
- 3 garlic cloves, minced
- 1/2 teaspoon grated ginger
- 2 tablespoons garam masala
- 1/2 teaspoon cinnamon
- 1/2 teaspoon red pepper flakes
- 1 tablespoon paprika
- 1 cup vegetable broth
- 1 can diced tomatoes
- 4 large leaves curly kale, ripped into small pieces
- 1-2 tablespoons sriracha
- salt and pepper to taste
Directions
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Coat the bottom of a large skillet or pot with olive oil and place over medium heat.
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Add onion, and sauté until soft.
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Add garlic, ginger, red pepper, cinnamon, paprika and garam masala - cook for one minute.
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Add vegetable broth, diced tomatoes, sriracha, and kale to the pan. Bring to a simmer and cook until kale begins to wilt.
- At the same time, place cashews, tomatoes and water into a blender. Pulse until smooth.
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Add cashew base to the pan and stir to incorporate. Simmer for about 5 minutes, until sauce is thicker.
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Add tofu to the pan. Add salt and pepper to taste.