This is my husband’s favourite meal. I make it once a week without fail. It’s flavourful and packed with plant-based protein and green veggies. And it’s easy to throw together! Served with brown rice, it really is the perfectly balanced meal. It has an ideal amount of fibre, protein and healthy fats. Plus the cashews are full of copper. Up until recently, I despised tofu, but this dish has convinced me that tofu can really be delicious – especially when sautéed in coconut oil and then covered in a slightly sweet & subtly spicy ginger orange sauce. Yum!
Throughout my studies with the Academy of Culinary Nutrition this fall, I have really learned the value of homemade sauces and condiments – where you can decide how much sugar, fat, salt is added. In making your own sauces, such as this Ginger Orange Sauce, you are ensuring you are not consuming artificial flavours, colourings and preservatives – all which can promote illness versus health. As an added bonus, creating your own sauces and condiments also means you can season your food in a way that appeals to you the most. And making your own sauces and condiments really doesn’t take much time or effort at all. This Ginger Orange sauce takes minutes to make and has very limited ingredients – all natural and health promoting. What more can you ask for? :)
Source: inspired by Connoisseurus Veg