Coconut Lime Tofu and Vegetable Bowl

Indulge in the tropical goodness of our Coconut Lime Tofu and Vegetable Bowl. This recipe is a perfect balance of flavors, textures, and nutrients, making it a delightful addition to your weekly menu.

Coconut Lime Tofu and Vegetable Bowl

Coconut Lime Tofu and Vegetable Bowl


  • 1 block of firm tofu, pressed and cubed
  • 1 cup broccoli florets
  • 1 red bell pepper, sliced
  • 1 carrot, julienned
  • 1 cup snap peas, trimmed
  • 1 can (14 oz) coconut milk
  • Zest and juice of 2 limes
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 2 tablespoons coconut oil
  • Salt and pepper to taste
  • Cooked rice or quinoa for serving
  • Fresh cilantro for garnish


  1. Press the tofu to remove excess water, then cut it into cubes.
  2. In a large skillet, heat coconut oil over medium heat. Add tofu cubes and cook until golden brown on all sides. Remove tofu from the skillet and set aside.
  3. In the same skillet, sauté broccoli, bell pepper, carrot, and snap peas until slightly tender.
  4. Pour in the coconut milk, lime zest, lime juice, soy sauce, and maple syrup. Stir to combine.
  5. Add the cooked tofu back to the skillet and simmer for 5-7 minutes, allowing the flavors to meld.
  6. Season with salt and pepper to taste.
  7. Serve the Coconut Lime Tofu and Vegetable mixture over cooked rice or quinoa.
  8. Garnish with fresh cilantro and enjoy!

Total Time: 30 minutes

Yield: 4 servings

Nutritional Information (per serving): Calories: 380, Fat: 25g, Carbohydrates: 32g, Protein: 12g

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