Coconut Ginger Tofu with mixed Vegetables

Super simple and delicious way to get dinner on the table without too much complication. This is a good recipe, which I just kind of made on the spot because it’s what I had at hand. Sometimes those things just turn out the best! Fully vegan, packed with protein (Tofu and broccoli) and enough for 3.

What you’ll need:

  • 1 large frying or stir-fry pan
  • 1 block firm or extra firm tofu
  • 1 small package coconut milk. (I used 300grams & the same container worth of water => 600 grams)
  • 1 small bag frozen mixed veggies (I used broccoli, cauliflower & carrot)
  • 1 handful fresh or frozen spinach
  • 1 teaspoon dried ginger powder
  • Olive oil

What to do:

  • Pour a small amount of olive oil into the pan and heat on mid-high
  • Drain and cube tofu, put in the pot
  • Add in veggies and spinach. Stir to fry
  • Once it begins to fry, add in the coconut milk and the milk container of water also.
  • Stir frequently
  • When it begins to simmer, add in the ginger and stir well.
  • Total cooking time runs 15-20 mins, depending on heat. Once its bubbling, stir often for another few minutes only. And then it is ready
  • Spoon out and serve
  • Enjoy!

I chose to enjoy this meal as-is, without any brown rice in addition as it is quite filling. If you are looking to create a more substantial meal, then by all means, cook up a batch of brown rice and serve!

Eat and Enjoy!

Thanks for reading!

-mliae

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