Ingredients
-
1 block (14 oz) firm tofu (or chickpea tofu for soy-free) firm tofu1 block (14 oz) firm tofu (or chickpea tofu for soy-free)
-
1/4 cup coconut milk (full fat for creaminess) coconut milk1/4 cup coconut milk (full fat for creaminess)
-
2 kaffir lime leaves, finely sliced kaffir lime leaves2 kaffir lime leaves, finely sliced
-
1 stalk lemongrass, tender inner part minced lemongrass1 stalk lemongrass, tender inner part minced
-
2 cloves garlic, minced garlic2 cloves garlic, minced
-
1 small red onion, diced red onion1 small red onion, diced
-
1 Thai chili, thinly sliced (adjust for heat) thai chili1 Thai chili, thinly sliced (adjust for heat)
-
1 cup cherry tomatoes, halved cherry tomatoes1 cup cherry tomatoes, halved
-
1/2 cup fresh cilantro, roughly chopped cilantro1/2 cup fresh cilantro, roughly chopped
-
1/4 cup fresh Thai basil, torn thai basil1/4 cup fresh Thai basil, torn
-
1 tablespoon tamari or coconut aminos tamari1 tablespoon tamari or coconut aminos
-
1/2 teaspoon ground turmeric ground turmeric1/2 teaspoon ground turmeric
-
1/2 teaspoon sea salt sea salt1/2 teaspoon sea salt
-
1/4 teaspoon black pepper black pepper1/4 teaspoon black pepper
-
1 lime, cut into wedges lime1 lime, cut into wedges
-
1 tablespoon coconut oil (optional for sautéing, omit for oil-free) coconut oil1 tablespoon coconut oil (optional for sautéing, omit for oil-free)
-
To serve: sliced cucumber, steamed jasmine rice (optional), extra herbs cucumberTo serve: sliced cucumber, steamed jasmine rice (optional), extra herbs
Directions
This recipe brings together quintessential Thai flavors—aromatic kaffir lime, lemongrass, and coconut milk—for a protein-packed vegan breakfast. For a soy-free version, substitute chickpea tofu. Adjust chili to taste for preferred spiciness. For extra flavor, marinate the tofu with turmeric and tamari for 10 minutes before cooking. Kaffir lime leaves and lemongrass can be found in Asian markets or the international aisle. Adjust chili to taste for a kid-friendly version.
Steps
|
1
Done
|
Drain tofu and crumble it into bite-sized pieces using your hands or a fork. |
|
2
Done
|
Heat a nonstick skillet over medium heat (add coconut oil if using). |
|
3
Done
|
Add red onion, garlic, lemongrass, and chili; sauté for 2-3 minutes until fragrant. |
|
4
Done
|
Stir in turmeric, kaffir lime leaves, and cherry tomatoes. Cook 2 minutes more. |
|
5
Done
|
Add the crumbled tofu and toss to combine. Pour in coconut milk and tamari. |
|
6
Done
|
Cook, stirring gently, for 5-7 minutes until heated through and coconut milk is absorbed. |
|
7
Done
|
Season with salt and pepper. Fold in cilantro and Thai basil just before serving. |
|
8
Done
|
Serve hot with lime wedges, sliced cucumber, and optionally steamed jasmine rice. Top with extra herbs if desired. |
