Creamy Almond Coconut Tofu. There are some days where there is time to ponder a recipe and take hours putting it together, but there are other days where I have a short attention span for food making when hunger is present. This dish can be ready to serve in 30 minutes and offers layers of flavor from the fluffy coconut rice topped with the seasoned tofu and creamy almond coconut sauce. Everyone can call this a dinner or lunch favorite, including the kids! It is quick, easy, just spicy enough and, did I mention, delicious. Vegan, gluten free and dairy free.

Recipe

Creamy Almond Coconut Tofu

Alkaline Recipes

Creamy Almond Coconut Tofu

5 from 1 vote

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Prep Time 15

Cook Time 25

Total Time 39

Course Main Course

Cuisine American

Servings -6 servings

Calories 290 kcal

Ingredients

Tofu

14 oz tofu squeezed
1 tablespoon sesame oil
1 teaspoon coriander
1 teaspoon cumin
½ teaspoon sea salt

Creamy Almond Coconut Sauce

1 tablespoon coconut oil
½ cup green onions sliced
1 red pepper minced
5 cloves garlic minced
1 tablespoon fresh ginger minced
½ cup coconut milk
½ cup vegetable broth
½ cup almond butter
2 tablespoon coconut aminos
1 teaspoon tumeric
1 teaspoon red pepper flakes
2 tablespoon maple syrup

Coconut Rice

1 cup white jasmine rice
¾ cup coconut milk
½ teaspoon sea salt
1 cup water

Instructions

Tofu

Crumble tofu and mix in coriander, cumin, salt and sesame oil. Stirfry for 3-4 minutes.

Creamy Almond Coconut Sauce

In separate pot, stirfry onions, garlic, pepper, ginger in coconut oil.
Add remaining ingredients and cook on medium heat until thickened. If you like your sauce thinner, add more vegetable broth.

Coconut Rice

Add all ingredients to pot. Bring to boil.
Reduce to lowest heat and simmer for 20 minutes, stirring throughout.
Serve coconut rice, top with stirfry tofu, and then with almond coconut sauce. Garnish with sliced green onions. Serves 4.