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  • Genevieve Short

Spicy Thai Coconut Veggies and Tofu with Brown Rice

Updated: Apr 8, 2019


1-14oz pkg. extra firm tofu

1 large onion (cut into chunks)

1/2 of a large cauliflower (cut into pieces)

Approximately one dozen baby carrots

1 red pepper (cut into chunks)

1 yellow pepper (cut into chunks)

1 baby bok choy (cut into bite-size pieces)

4 tbsp. coconut oil

1 tbsp. Bragg’s Aminos

1/2 cup fresh cilantro (chopped)

1 1/2 cans coconut milk

1/2 tsp. cayenne

1 tsp. salt

1 tsp. sugar

1 tsp. paprika

2 cups basmati brown rice

Cook basmati rice according to package directions.

While rice is cooking prepare veggies and tofu.

Rinse tofu with filtered water, squeeze out excess water without breaking up the tofu and pat dry with a clean cloth (I just use a cotton napkin).

Cut tofu into 1” cubes. Sauté tofu in 1 tbsp. coconut oil. When browned, add Bragg Aminos and set aside.

In another skillet add onions, cauliflower, baby carrots and red and yellow peppers to remaining coconut oil and sauté for approximately five minutes. Veggies should still be crunchy.

Add coconut milk, bok choy, cilantro, cayenne, salt, sugar, and paprika. Let simmer on low heat for approximately five minutes while making sure the veggies remain crunchy.

If sauce is too thick you can add a little filtered water.

Add browned tofu to veggies and serve with rice.

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