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
METHOD
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.
PER SERVE
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