Creamy Almond Coconut Tofu
Creamy Almond Coconut Tofu
Servings 4 -6 servings
Calories 290kcal
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.
