Cilantro Ginger Tofu Toss

Submitted by Dre S

"Small adaptation to a yummy vegan recipe from How it All Vegan, 10th Anniv Ed. Very healthy and a good meatless protein source if you use high protein tofu like I do. Any extra firm tofu works though. You need a large, wide pan for this."

 

• Ready In: 45mins
• Ingredients: 14
• Serves: 4

ingredients

• 1 bunch cilantro
• 1 tomatoes, roughly chopped
• 3 serrano peppers, seeded and chopped
• 2 inches slice fresh ginger, chopped (jarred ginger is fine)
• 2 teaspoons fresh lime juice
• 14 ounces extra firm tofu, cubed
• 2 teaspoons sesame oil
• 12 ounces light coconut milk
• 1⁄2 eggplant, cubed
• 2 cups broccoli, chopped
• 1 zucchini, chopped
• 1⁄2 teaspoon sea salt
• 1⁄4 teaspoon turmeric
• 1⁄4 cup frozen peas

directions

1. Blend cilantro, tomato, peppers, ginger and lime juice in a food processor.
2. In a large saucepan, lightly brown the tofu in the sesame oil over medium-high heat.
3. Add milk, broccoli, eggplant, zucchini, salt and turmeric. Simmer 10-15min, stirring frequently at first until veggies settle down in the pan, until the veggies are tender.
4. Stir in cilantro mixture and peas.
5. Turn off heat, cover and let sit for at least 5 minutes.
6. Serve with brown rice or noodles.

Reviews

[bebefisher]

This was good. I didn't give it 5 stars because the ginger flavor was a bit stronger than I would have chosen. I will probably make it again with a little less ginger. I didn't have the extra firm tofu on hand, so I added some fried "onion tofu" that I had in the refrigerator. I worked well in the dish.<br/><br/>I served it over brown rice. The chewy rice went well with the veggies.

 

[MayaGal]

I made this for the first time last night for a couple guests and we all LOVED it! I served it over rice noodles, which went perfectly together. I added a couple tablespoons of sugar at the end, which brought out the curry-ish flavor a bit. Spicy and delicious!!