Spiced Cashew Satay with Tofu and Zucchini

1 tbsp cashew butter

1/2 lime

1 tsp tamari

1 tsp minced garlic

1/2 tsp ginger, minced

1/2 tsp dried chilli flakes

1/2 tsp ground turmeric

1/4 tsp ground cumin

1 tbsp coconut cream

1 tsp rice bran oil

150 g firm tofu

1 zucchini

1 1/2 cups cauliflower, finely diced

1/2 cup coriander, diced

1/2 tomato, diced

1/4 cucumber, sliced

1/4 carrot, sliced



Make the satay sauce by combining cashew butter, lime juice and zest, tamari, garlic, ginger, chilli, turmeric, cumin and coconut cream in a saucepan and slowly bringing it to just under boiling. Stir well and then remove from heat. Add water if you need to thicken it a little.

Heat oil in a frypan, stir fry tofu and zucchini. When they are golden, remove from the heat, (keep warm in oven) and add the cauliflower in with a dash of water, put lid on and cook for 2-3 minutes until just soft.

Place the cauliflower on a plate, top with tofu and zucchini, pour satay over and sprinkle with coriander. Place tomato, cucumber and carrot on the side.




Kj 1801

Cal 429

Protein 26.7 g

Carbs 15.4 g

Sugar 11.4 g

Total fat 26.2 g

Fibre 13.6 g