Mains

KTN Stir Fry

Kale Tofu Nuts Stir Fry

A quick and easy full meal to whip up in a flash for a few who in a rush and one of the best ways to use rice leftover from the previous day. With a dash of only 9 spices and you have a simple and tasty lunch.

Print Recipe

KNT Stir Fry

Mains – Dadaji Fusion Recipes

Serves: 4 -5

Prep Time: 15 min – Cooking Time: 20 min – Total Time: 35 min

Nutrition Benefits: Almonds and Cashews are great sources of healthy fats, fiber, and protein. Almonds have magnesium, and Vitamin E, which are beneficial for reducing the risk of heart disease. Studies have also proven that almonds can assist in regulating sugar and cholesterol levels. Cashews contain copper, magnesium, and manganese, all of which are essential nutrients for energy production, brain health, immunity, and bone health. Kale is an amazing source of antioxidants that are known to reduce oxidative stress (this occurs when there is an imbalance between free radicals that damage your cells and your body's capability to fight off their harmful effects) and inflammation, known triggers for chronic diseases and premature aging. Kale is a heart-healthy food as it prevents the re-absorption of bad cholesterol from your digestive tract into your bloodstream by increasing the excretion of cholesterol. It also provides eye health support thanks to lutein and zeaxanthin that protect the eye lens and retina. What a nutritious and tasty Kale, Nuts, and Tofu Stir fry with tender kale, crispy tofu, and nuts perfect for a quick dinner.

Ingredients

1/2 cup roasted almonds
1 cup roasted cashew nuts
1 cup organic tofu, diced
1 tbsp red bell pepper, sliced thinly
2 tbsp fennel bulb, sliced thinly
4 cups cooked basmati rice
4 pods of crushed cardamom seeds
2 pieces star anise, 3 clove buds, 2 tbsp raisins
2 tbsp chana dal, 1 tsp cumin seeds
2 tbsp coconut oil, 1 tbsp sesame oil
2 tbsp coconut cream, 1 tsp cinnamon powder
1 tsp black mustard seeds, 1 tsp salt

Instructions

Roast the cashew nuts and almonds and set them aside.

In a saucepan over medium fire, sauté the tofu in sesame oil until golden brown. Set aside.

Add coconut oil to the same saucepan, and add the chana dal. Sauté until it gets slightly toasted. Then add all the rest of the spices and sauté for a minute.

Add the red bell peppers and fennel. Sauté until soft.

Add the chopped kale and raisins, then season with salt. Sauté until kale is slightly wilted.

Then add the cooked rice and tofu and mix well. Finally, add the roasted nuts and toss for 2 minutes.

Remove from the heat and serve on a plate. Garnish with more nuts on top if needed and serve hot.

Nutrition

920 Calories
139.8g Carbohydrates
31g Fat
6.4g Fiber
22.8g Protein
10g Saturated fat
489mg Sodium
6.4g Sugar

By Dada Shivananda

Ulcer Buster Tempeh Grape Orange Lemon Sauce

About Dada Shivananda

Dada Shivananda is a renunciate monk of the Ananda Marga order, dedicating his life to social service and teaching people about practices that evolve body, mind and soul. He has two decades of experience with delicious vegetarian food that is also healing.

KTN Stir Fry