Curried Peanut Sauce Tofu and Kale from Isa Does It


I got Isa Does It for my birthday back in November. Since then I have been absolutely in LOVE with this cookbook! It has been featured in my photo blog more than a couple times. All of the recipes in this book are packed full of flavor, and are honestly some of the best things I have made at home in a long time. I highly recommend you get this cookbook!!!

I changed up the name a bit because I didn’t end up putting this in a bowl. I only ended up changing some minor things, so the recipe is basically the same. I have really been on a curry kick lately. This recipe is perfect with the creamy peanut butter to mellow out a bit of the heat. I found myself wanting to lick the bowl clean!


Curried Peanut Sauce Bowl with Tofu and Kale

Based on a recipe from Isa Does It


  • 1 tablespoon olive oil
  • 14 ounce package extra firm tofu
  • 1/4 teaspoon sea salt

Cut tofu into 1/2 inch pieces and lay out on a baking sheet lined with paper towels. Place an equal sized backing sheet on top and some sort of weight (I used a stock pot). Let tofu drain/press for 15-20 minutes.

In a cast iron skillet, preheat oil on high heat. Add cubed tofu, carefully. Brown tofu evenly on all sides. Remove from heat and let excess oil drain off on a paper towel.


  • 2 teaspoons olive oil
  • 1 tablespoon grated or minced fresh ginger (I used a micro plane)
  • 3 cloves garlic, minced
  • 1 cup water
  • 1/2 cup creamy peanut butter
  • 2 teaspoons curry powder
  • 2 tablespoons rice vinegar
  • 2 tablespoons tamari
  • 2 tablespoons agave nectar
  • 1 teaspoon sriracha

Preheat a sauce pan over medium heat. Saute ginger and garlic in olive oil for about 30 seconds. Add remaining ingredients and simmer until peanut butter dissolves and sauce thickens slightly, about 5 minutes. At this point you can add some more curry to taste, if you like.


  • 1 large bunch kale

Get you steaming device ready (I use a bamboo steamer over simmering water). Wash the kale, remove stems and tear into bit size pieces. Add to steamer and cook for about 5 minutes.


  • 4 cups cooked brown rice (I used a rice cooker)

Spoon rice onto plate or in a bowl. Top with kale, some cubes of tofu and spoon sauce over the top. You can add some additional sriracha or whatever you like at this point.



Raw Vegan Cheesecake

Raw Vegan Cheesecake

Recipe based on a recipe by Blogilates


  • 2 cups raw walnuts
  • 1/2 cup dates, pitted


  • 3 cups raw cashews (soaked overnight)
  • 1/2 cup agave nectar
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract
  • 3/4 cup coconut oil, melted

Raspberry Sauce:

  • 1/2 bag frozen raspberries
  • 4-6 dates to taste
  • 1/4 cup agave or more to taste and thickness desired

For crust, pulse walnuts and dates in food processor until you get a crumb like texture. Press into a pie pan.

For filling, blend all ingredients together in food processor until light and smooth. Pour into pie pan and place in the freezer for at least 3 hours.

About 10 minutes before you serve your cheesecake, blend all the ingreidants for sauce in the food processor until you get the consistency you want.

Cut a slice and top with sauce. Serve.

Zucchini Noodles with Broccoli and Peanut Miso Sauce

This one doesn’t totally fit into the cleanse, but I am going to pretend like it does 😉 lol

I really love the sauce in this recipe. It is creamy and a little bit salty. I was in heaven *sigh* The fresh zucchini gives this recipe a nice lightness. And the broccoli and chickpeas really fill you up. I wanted to eat seconds and thirds. Super yum and a great way to treat yourself during a cleanse.

Zucchini Noodles with Broccoli and Peanut Miso Sauce

Based on a recipe by The Taste Space

  • 3-4 zucchini, grated
  • 2 cups cooked chickpeas, rinsed and drained if canned
  • 4 cups coarsely chopped broccoli florets
  • 1 shallot, finely chopped
  • 1 tbsp toasted sesame seeds
  • Peanut-Miso-Sesame sauce (see below)

Grate your zucchini. Then make your sauce (recipe below).

Chop the shallot. Toast your sesame seeds. Chop your broccoli.

Steam broccoli for 2-3 minutes.

Make a bed of raw zucchini and top with chickpeas, broccoli, shallots and sesame seeds. Drizzle with dressing.

Peanut-Miso-Sesame Sauce

  • 3 tbsp peanut butter
  • 1.5 tsp brown rice miso
  • 1 tbsp Bragg’s
  • 1 tbsp toasted sesame oil
  • 1/2 tsp red chili flakes
  • 1/4 cup hot water, to thin to your desired consistency

Whisk all ingredients together in a small bowl. It will thicken once cooled.