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
- 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
- Press the tofu to remove excess water, then cut it into cubes.
- 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.
- In the same skillet, sautÃ© broccoli, bell pepper, carrot, and snap peas until slightly tender.
- Pour in the coconut milk, lime zest, lime juice, soy sauce, and maple syrup. Stir to combine.
- Add the cooked tofu back to the skillet and simmer for 5-7 minutes, allowing the flavors to meld.
- Season with salt and pepper to taste.
- Serve the Coconut Lime Tofu and Vegetable mixture over cooked rice or quinoa.
- 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