Tofu In Spiced Coconut Sauce Vegan Food

COCONUT CRUSTED TOFU

Steps:

• Pre-heat oven to 400 F.
• In a shallow bowl combine the soy sauce, coconut sugar and ginger. Add in the cubed tofu and toss in the marinate. Let it sit for 5 minutes.
• In a bowl mix together the non dairy milk, lime juice, gluten free flour, garlic powder and salt. In another bowl, combine the panko and coconut shreds.
• Dip the tofu into the batter then into the coating and place on a prepared baking tray. Bake for 15 minutes and then flip the tofu and bake for another 10-15 minutes, or until golden brown.
• Serve with sweet chili sauce, lime juice or with a grain bowl!
• Follow all instructions above. Instead of baking, place tofu pieces into air fryer at 400 F for 7 minutes. Flip the tofu pieces and then bake for another 5-7 minutes, or until crispy and golden brown.

ONE PAN TOFU COCONUT CURRY

Steps:

• In a large sauté pan or skillet (I use a 12-inch skillet) at medium-high heat, add the vegetable oil, onion, bell pepper, salt, and pepper. Sauté until the onions begin to brown, about 4-5 minutes.
• Add in the garlic, ginger, curry powder, turmeric, and cumin and stir for another minute or two, until fragrant.
• Reduce the heat to low and stir in the coconut milk, crushed tomatoes, and tomato paste until well-incorporated. Add the tofu and gently stir to coat with the sauce.
• Bring the curry to a boil before reducing the heat to a simmer. Cook uncovered for 5 minutes.
• Stir in the spinach, lime zest, and lime juice, until the spinach wilts. Taste for additional salt and pepper. Top with fresh cilantro and serve over rice. Enjoy!

TOFU IN SPICED COCONUT SAUCE (VEGAN)

Steps:

• After preparing and cubing the tofu for cooking, sprinkle with seasoning and lemon juice and marinate for an hour (optional) and then cook in a pot with oil until lightly brown.
• Add onions and garlic, cook for 5 minutes.
• Transfer the tofu, onions, and garlic to a bowl, leaving some oil behind. Add tomato puree to the pan and cook over low heat, stirring thoroughly. Add the thyme, cinnamon, coriander and hot pepper and stir well.
• Blend the corn (reserving 1 tbsp for later) with the coconut milk in a blender or food processor. Add to the pan and simmer until reduced. Add the prawns and reserved corn, and simmer for 5 minutes. Also add the water chestnuts now if you'd like. Serve hot, garnished with coriander and over a bed of white rice if you prefer. Enjoy! :).