Coconut lime tofu
Marcos and I have met so many incredible friends through this blog in only 7 months. As a brand new married couple we have embarked on this project that has turned into so much more than a website with pics and recipes. Marcos is working as a food photographer at Mayahuel, I am now on the board of the California Food Literacy Center and we have made amazing new friends like Marjorie, the blogger behind This is my dinner.
This past weekend we met an incredible group of people from the San Francisco Vegetarian Society at the Annual SF MEATOUT. This dynamic group was started in 1968 and thanks to their dedication, San Francisco was the first County/City in the Nation to adopt an official resolution for Meatless Mondays which they called “Veg Days Mondays”. It was exciting to meet these pioneers, including Founding Member and Current President, Dixie Mahy.
At the event, Marcos and I had a table and offered oatmeal cookies with carob, recipes and information on how to incorporate more plant based meals into one’s diet. We also had a cookbook giveaway for Lauren Ulm’s Vegan Yum Yum which features amazing Asian and American recipes that are incredibly creative and accessible. I’ve learned so many essential techniques from this book over the last few years, that I had to share at least one before I send this copy out to our winner.
In the past, I have not been the biggest fan of tofu but if you want a constant shot of protein throughout the day, you look for ways to get a good dose. Laura demonstrates page after page, how to creatively prepare tofu that is super simple and “yum-yum” worthy.
Hands down, my favorite is this citric flavored firm baked tofu that browns to perfection with just a minimal amount of oil. The creamy coconut flavor rounds out the tartness of the lime fully infusing the tofu creating a full flavor impact. Somehow, the pieces are not mushy at the end of the baking time. I served the tofu on organic rice noodles with sriracha sauce and red pepper flakes to kick up the heat. If you are new to cooking tofu, this is a great starter approach. If you are a veteran, it is a great recipe to add to your repertoire!
Coconut lime tofu
1 14oz package tofu, well pressed (packaged without water works the best!)
2/3 cup lite organic coconut milk
1/4 cup soy sauce
1/2 lime, peeled and de-seeded
2 tsp sugar
red pepper flakes to taste
1 package Annie Chun’s rice noodles
Preheat the oven to 400 degrees and oil an 8″ x 11″ baking dish. Cut the tofu into thin square slabs to maximize contact with the baking dish.
Blend or process the coconut milk, soy sauce, lime and sugar until thoroughly liquefied. Lay the tofu pieces out on the baking dish in a single layer. Pour 3/4 of the marinade over it. The marinade will drown the tofu. Bake for 25 minutes then flip the pieces and bake for another 10-15 minutes or until browned to your preference. The magical tofu absorbs all of the marinade and browns perfectly in the oven without frying!
Prepare the rice noodles according to the package directions.
Also serve over a base of rice if preferred. You can also throw a vegetable (chopped and tossed in sesame oil) into the oven to bake simultaneously. Use the remainder of the marinade to flavor the vegetables, rice or noodles that accompany your tofu.
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