Coconut Lime Tofu

Coconut Lime Tofu is a delightful vegan dish that combines creamy coconut milk and zesty lime, delivering a burst of tropical flavor. Perfectly crispy tofu served over rice or quinoa.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Vegan

Calories: 300

Ingredients Method Notes

Ingredients

Main Ingredients

14 oz block of firm tofu Press to remove excess moisture.
1 can coconut milk Use a 13.5 oz can.
2 tablespoons lime juice Freshly squeezed for best flavor.
2 tablespoons soy sauce Can be swapped for tamari for gluten-free option.
1 teaspoon garlic powder
to taste salt and pepper Adjust according to preference.
as needed cilantro for garnish Fresh cilantro adds a great touch.
as needed cooked rice or quinoa for serving Choose your preference for serving.

Method

Preparation

Press the tofu to remove excess moisture and cut it into cubes.

Cooking

Heat a non-stick skillet over medium-high heat and add the tofu. Cook until golden and crispy on all sides, about 10-15 minutes.
In a separate bowl, mix together the coconut milk, lime juice, soy sauce, garlic powder, salt, and pepper.
Pour the coconut lime sauce over the crispy tofu and simmer for 5 minutes.

Serving

Serve over cooked rice or quinoa and garnish with cilantro.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to restore crispiness. Consider adding veggies or replacing tofu with chickpeas or tempeh for variations.