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–+ servings
Coconut Lime Tofu

Coconut Lime Tofu: A Crispy Vegan Escape for Dinner

Coconut Lime Tofu is a vibrant and satisfying vegan dish, perfect for a quick dinner in just 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tropical, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup Jasmine Rice Feel free to substitute with quinoa or brown rice.
For the Tofu
  • 14 oz Extra Firm Tofu Can substitute with tempeh or chickpeas.
  • 2 tbsp Avocado Oil Olive oil works great as an alternative.
  • 3 tbsp Soy Sauce Use gluten-free soy sauce for a gluten-free option.
  • 1 tbsp Cornstarch Arrowroot powder is a fantastic swap.
For the Sauce
  • 1 medium Shallot Yellow onion is a good substitute.
  • 1 tbsp Fresh Ginger Ground ginger can be used as a quicker alternative.
  • 2 cloves Garlic Garlic powder can be substituted.
  • 1 can Coconut Milk Light coconut milk can reduce calories.
  • 2 tbsp Maple Syrup Agave syrup is a suitable alternative.
  • 1 tsp Paprika Smoked paprika adds a richer taste.
  • 2 whole Limes Use lemon juice if limes are unavailable.
  • ¼ cup Cilantro Parsley or green onions can replace cilantro.

Equipment

  • Oven
  • Mixing Bowl
  • skillet
  • Baking Sheet
  • Pot

Method
 

Cooking Instructions
  1. Cook the jasmine rice according to package instructions, typically boiling in water until tender for about 15 minutes. Fluff and cover to keep warm.
  2. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  3. Cube the extra firm tofu, toss with avocado oil, soy sauce, and cornstarch. Spread on the baking sheet and bake for 20 minutes, flipping halfway.
  4. Sauté shallots, ginger, and garlic in a skillet with avocado oil over medium heat for 1-2 minutes.
  5. Pour in coconut milk, remaining soy sauce, maple syrup, and paprika. Simmer for 3-4 minutes until slightly thickened.
  6. Add crispy tofu to the sauce, squeeze lime juice, and stir gently to coat. Cook for an additional 1-2 minutes.
  7. Serve jasmine rice topped with Coconut Lime Tofu mixture and garnish with lime wedges and fresh cilantro.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 800mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

Press tofu well to eliminate excess moisture for a crispier texture. Store leftovers in an airtight container; keep tofu and sauce separate.

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