Coconut Tofu

This recipe is super easy and deliciously cozy for a cold night. The curry and coconut are very warming! Try it with some rice to soak up the delicious sauce.

  • 1lbs extra firm tofu, drained and patted dry

  • 1 teaspoon coconut oil

  • 2 cloves garlic, minced

  • 1 tablespoon ginger, diced

  • 1½ to 2 tablespoons curry powder (based on your taste and how spicy the curry powder is)

  • 1 can coconut milk

  • 1 tablespoon tamari sauce

  • 1 tablespoon pure maple syrup or agave nectar

  • ½ teaspoon salt

  • 1 lb. assorted vegetables, chopped (I used a pepper, broccoli and some carrots)

Pre-heat the oven to 375 degrees. Drain and dry the tofu, and prepare a cookie sheet with some parchment paper. Dice the tofu and arrange on the cookie sheet. Bake for about 20 minutes, then flip the tofu. Remove when the pieces are crispy and golden brown.

While the tofu is baking, melt the coconut oil in a large saute pan over medium heat, and add the garlic and ginger until tender, about 5 minutes.

Add in the coconut milk, curry powder, tamari, maple syrup/agave and salt and whisk well to combine. (Since curry powders can vary by brand, start with the smaller amount and add more to your taste.)

Add the the vegetables, toss in the sauce to coat, then cover and allow to steam.

Toss in the baked tofu and stir well to combine .