12 oz extra-firm organic tofu, cut into 1-inch cubes
1 tbsp reduced-sodium tamari
1 eggplant, cubed
1 large carrot, diced
1 large yellow onion, diced
3 cloves garlic, minced
1 tbsp ground turmeric
1 tsp each ground cumin, ginger and coriander
½ tsp each red pepper flakes and ground cinnamon
1 red bell pepper, diced
1/4 small green cabbage, chopped
1½ cups ½-inch-cubed mango
2 green onions, thinly sliced
½ cup roasted unsalted peanuts
¼ cup chopped fresh cilantro
1 lime, zested and juiced
½ cup natural unsalted peanut butter
3 tbsp pure maple syrup
1 tsp sea salt
In a large sauté pan on medium-high, heat oil. Add tofu and cook for about 4 minutes per side, until tofu is crispy. Drizzle tamari over tofu. Continue to cook for about 1 minute, or until tamari has been absorbed.
Add eggplant, carrots, yellow onion and garlic. Sauté for 5 minutes or until onion and garlic are translucent and fragrant.
Add turmeric, cumin, ginger, coriander, pepper flakes and cinnamon and sauté until fragrant, about 2 minutes.
Meanwhile, to a jar with a lid, add sauce ingredients plus 1 cup water and shake until completely combined (or whisk together in a bowl).
Reduce heat to medium and add sauce, bell pepper and cabbage to curry. Cook for 5 to 7 minutes, stirring occasionally. Add mangos and heat through, about 3 minutes.
Divide among servings and top with green onions, peanuts and cilantro.
This easy skewered chicken with an Asian-inspired cashew sauce will become a staple in your household throughout the summer – you can marinate the chicken the night before and just throw it on the grill when you get home. Try it with a side of brown rice or quinoa sprinkled with chopped cilantro.
Black-eyed peas are a staple in the South and, when coupled with whole grains (think brown rice or corn bread), they become a complete meatless protein. Plus, we call upon low-cal, zero-fat and cholesterol-free egg whites to hold it all together.