Coconut Lime Tofu

by Valerie on September 9, 2010 · 6 comments

Update, December 20, 2010 – wow, I had forgotten about writing this post 1 week into my lunchbox series.  They are now a semi-permanent feature here ( 73 lunchbox posts so far), though on hiatus for the holidays.   In addition to regular work-day lunchboxes, there are weekend and travel lunchboxes.  This recipe below is a great dinner but also great leftover fare for a lunchbox.  I am submitting it to this week’s edition of Slightly Indulgent Tuesday over at  Simply Sugar & Gluten-Free as well as Gluten-Free Wednesday at the Gluten-Free Homemaker.
Hi everyone. I am so glad you are liking the lunchbox posts I started writing last week.  I really would love to make them a permanent feature here.  Additionally, I would love to see your lunchboxes, so if you want to do a guest post with a lunchbox, please email me at citylifeeats at gmail dot com. 

A couple of weeks ago I mentioned I had made Coconut Lime Tofu, adapted from the Vegan Yum YumVegan Yum Yum and encourage you to check it out but I do think most of the recipes benefit from cutting the salt in half. cookbook.  I adapted it to make it a little less rich and gluten-free.  I love

Coconut Lime Tofu

Coconut Lime Tofu (Gluten-Free, Vegan)
Adapted from Vegan Yum Yum
  • 14-16 oz package tofu, well pressed
  • 1/3 cup coconut milk
  • 2/3 cup non-dairy milk (I used a mixture of So Delicious Unsweetened coconut milk beverage and almond milk)
  • 2 tablespoons tamari
  • 1/2 lime, peeled
  • 2 tsps coconut palm sugar (I like the one from Navitas)
  • Sesame seeds for sprinkling.
Preheat oven to 400 F.  Cut tofu block into half length-wise. Then cut each piece into 4 slabs. Oil a casserole dish that holds all the tofu pieces in one layer. Place tofu in casserole dish.  Blend the coconut milk, non-dairy milk, tamari, lime, and palm sugar in a blender.  Pour mixture over tofu, ensuring the tofu is mostly submerged. Bake for 30 minutes.  Sprinkle with sesame seeds.

We had the tofu with a delicious kale salad from Ricki’s blog that has a lime dressing, along with some quinoa and roasted green beans (we used this recipe). I highly recommend the kale salad as a side dish to this tofu.  You can read about my rave of Ricki’s blog on my Adopt a Gluten-Free blogger post, and if you would like to read the Adopt a Gluten-Free blogger roundups, visit Shirley’s blog here


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