Description
A creamy and flavorful tofu dish that will impress anyone at your dinner table with its blend of coconut milk and spices.
Ingredients
Scale
- 14 oz firm tofu, drained and pressed
- 1 can (13.5 oz) coconut milk
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon nutritional yeast
- 1 teaspoon ginger, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Cut the tofu into 1-inch cubes.
- Heat olive oil in a skillet over medium heat, then add the tofu cubes, cooking until golden brown on all sides (10-12 minutes).
- Add minced garlic and ginger, cooking for an additional minute.
- Pour in coconut milk and soy sauce, bringing to a gentle simmer.
- Add nutritional yeast, seasoning with salt and pepper; cook for 5-7 minutes until sauce thickens.
- Serve warm, garnished with chopped green onions.
Notes
Store leftovers in an airtight container for up to 5 days. Freeze for up to one month. Thaw before reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 0mg
Keywords: tofu, vegan, creamy, dinner, easy recipe
