Coconut Lime Tofu: Creamy, Zesty, and So Easy to Make!

This Coconut Lime Tofu is a delicious vegan dish that combines the tropical flavors of coconut and lime with smoky tofu.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Vegan

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tofu

8 ounces Smoked Tofu Provides earthy richness and depth
2 tbsp Vegetable Oil Used for sautéing your veggies

For the Sauce

3 cloves Garlic Minced
1 medium Red Onion Finely chopped
1 Jalapeño Chopped
1 medium Tomato Chopped
1 tsp Paprika
0.5 tsp Cayenne Pepper Adjust to spice preference
2 tsp Brown Sugar

For the Creamy Base

7 ounces Coconut Milk
0.5 lime Lime Juice Juiced
Salt To taste

Equipment

large skillet

Method

Step‑by‑Step Instructions

Begin by heating 2 tablespoons of vegetable oil in a large skillet over medium heat.
Add 1 finely chopped red onion and 3 minced garlic cloves to the hot skillet. Sauté for about 3-4 minutes.
Toss in 1 chopped tomato and 1 chopped jalapeño, cooking for another 3-4 minutes until softened.
Sprinkle in 1 teaspoon of paprika, 2 teaspoons of brown sugar, and ½ teaspoon of cayenne pepper. Stir for 2-3 minutes.
Pour in 7 ounces of coconut milk and the juice of half a lime. Simmer for about 4-5 minutes.
Carefully add 8 ounces of smoked tofu to the skillet and simmer for another 5 minutes.
Serve it warm over jasmine rice or quinoa, letting the creamy sauce shine.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 500mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 2IUVitamin C: 15mgCalcium: 10mgIron: 8mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of coconut milk to restore creaminess.

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