Cashews, Tofu, Broccoli in a Sweet Soy Glaze
Recipe / Adam Guthrie
Cashews are an awesome and nutritious ingredient to add to any stir-fry. In this recipe, we have combined cashews with tofu and broccoli and added a delicious sweet-savoury sauce.
Serves: 4
Glaze
2 tbsp finely grated ginger
2 tbsp minced garlic
2 tbsp soy sauce
2 tbsp rice-wine vinegar
5 tbsp coconut sugar or maple syrup
2 cups liquid vegetable stock
2 tbsp cornflour
¼ tsp sesame oil (optional)
1 brown onion, sliced
1 cup raw cashews
1 head broccoli, broken into florets
500g tofu, cut into 2cm × 2cm cubes
1 cup baby spinach leaves Salt & pepper, to taste
2 cups cooked basmati brown rice, to serve
To make the glaze, mix all ingredients in a bowl ready to add to the stir-fry.
Heat a wok on a medium-high heat. Add the sliced onion and stir-fry for 2 mins until the onion is translucent.
Add cashews, broccoli florets and tofu cubes and continue to stir-fry. Once the cashews have browned a little and the broccoli has cooked through, add the sauce ingredients and continue to stir-fry for 2–3 mins until the sauce has thickened. Add the spinach leaves, allow them to wilt with the heat and then serve. Season to taste.
Serve with cooked brown rice.
Vegan Pizza with Cashew Cream Cheese
Cashews are a fantastic ingredient that is highly versatile.
Recipe / Adam Guthrie
Cashews are a fantastic ingredient that is highly versatile. In this recipe, we show you how to use cashews to make a super-healthy vegan-friendly pizza.
Serves: 4
Cashew Cream Cheese
1 cup raw cashews¾ cup water6 tbsp fresh lemon juice¼ tsp salt
