Tofu Entree

1 Block Medium Firm Tofu Drained and Pressed 

To Expel Extra Moisture

2 Tbs Canola oil

1/2 Red Onion Diced

1 Red Bell Pepper Diced

2 Cloves Garlic Crushed

2 tsp Cumin

2 Tsp Paprika

2 Tsp Coriander

1 Tsp Salt

1 Cup Cherry Tomatoes Halved

1 can Coconut Milk

1/2 Cup Shredded Coconut (preferably fresh although you can substitute 1/3 Cup Dried Shredded Unsweetened In Its Place)

2 Tsp Lime Juice (about 1/2 a Lime Juiced)

Serve With: 

Rice

Cilantro Leaves

Hot Sauce

Cut drained tofu into 1” cubes. In a large sauce pan or dutch oven set to medium/high heat add 1 tbs canola oil followed by tofu cubes. Using tongs, turn tofu cubes every 30 seconds to brown all sides and set aside in covered bowl (to keep warm). Using the same pan set to medium heat add the remaining 1 tbs of oil and red onion and bell pepper. Sauté until soft (approx. 5 minutes). Add garlic and spices (cumin-salt) and sauté another 30 seconds then add cherry tomatoes and mix until they begin to soften (usually another 30 seconds). Add coconut milk, shredded coconut and lime juice. To Serve: Distribute tofu between two plates and top with generous amounts of the coconut mixture. Serves: 2 as Main Dish.  We hope you will add this one of your go to tofu recipes!