KTN Stir Fry

FavoriteLoadingAdd to Favorites

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.

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.


  • 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



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.


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

You Might Also Like

No Comments

Leave a Reply

This site is protected by reCaptcha and the Google Privacy Policy and Terms of Service apply.