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Kale and Vegetable Stir-Fry with Tofu and Cashew Dressing

kale vegetables tofu cashews

A nutritious recipe with tofu, cashew dressing and a variety of vegetables. It is filling, healthy, creamy, crunchy and easy to make!

Prep time: Cook time: 2Total time: 3

Author: Eleni Karatzia     Cuisine: Vegan     Course: Main or Side     Servings: 2 Main or 4-6 as a side


Stir Fry

2 tbsp coconut oil
1 block tofu (350 grams), rinsed, pressed and cut dominos*
1 carrot, julienned
2 bell peppers, deseeded and julienned
5 cups Kale, chopped (discard the stems)
1 garlic clove, minced
1 tsp ginger, minced
1/3 tsp chilli paper crushed
2 tsp sesame seeds (optional)


1/2 cup cashews, soak in water for 2 hours and drain*
3-4 tbsp lemon juice
1 tsp tahini
1/2 cup water
1/2 tsp salt


1. Preheat oven to 200 C/400 F. Prepare a baking tray with parchment paper.

2. Season the prepared tofu (see notes) with salt and pepper.

3. Heat up a large pan over medium heat. Once hot add the oil and then the tofu. Cook for 3 minutes on both sides until they start to golden.

4. Then transfer tofu to parchment tray, and bake for 10-15 minutes.

5. Add more oil to the same pan, then stir in the carrot and bell peppers and cook until softened, about 5 minutes.

6. Add the kale and 3-4 tbsp of water. Season with salt and stir-fry for 5 minutes, until it’s tender. Add the garlic, ginger and chilli flakes the last 2 minutes.

7. While it cooks, add all the dressing ingredients in a blender and mix until it reaches a creamy consistency.

8. Add the dressing and tofu in the pan, combine and cook for another 2 minutes. Top with sesame seeds if desired.


*Tofu preparation: Rinse the block of tofu with water and then pat dry with a kitchen towel. Then wrap it with a paper towel and then wrap it again with a kitchen towel. Place something heavy on top of the tofu (I set a plate and a book on it) and press for 15-30 minutes. Then cut the tofu into pieces as desired.

*To make sure it's Gluten Free: The ingredients used are Gluten-Free in their natural form. Make sure that in the labels they are certified as Gluten-Free.
*If you don't have much time: You may soak the cashews in hot water for 15-30 minutes.