Coconut Tofu

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Gluten Free and 100% Vegetarian!2 Tbsp extra virgin olive oil

1 block extra firm tofu, frozen, thawed, drained and cut into strips about the

size of your finger

1 Tbsp vegetable broth

1 medium onion, chopped

2 cloves garlic, minced

3/4 tsp dried cilantro

1 tsp grated fresh ginger

1 tsp finely grated lemon peel

1/8 tsp ground cumin

Pinch of ground turmeric

1 cup light coconut milk (no sugar added)

2 Tbsp. macadamia nuts, finely ground

1 tsp. sugar substitute

1/4 tsp. ground red pepper

1 Tbsp. tamarind paste (available in Indian and Asian and other specialty food

markets)

2 tsp. water

Chopped scallion, for garnish

 

Heat the oil in a large skillet over medium-high heat. Add the tofu and cook

until browned. Remove from pan and set aside.

Heat the broth in the same skillet. Add the onion, garlic, cilantro, ginger,

lemon peel, cumin and turmeric and cook for 5 minutes, or until the onion is

tender but not browned. Stir in the coconut milk, nuts, sugar substitute, and

red pepper. Return the tofu to the skillet, cover, and simmer for 10 minutes or

until heated through.

Remove the tofu to a plate and keep warm. Do not discard the sauce in the pan.

In a small bowl, combine the tamarind paste and water. Stir into the sauce in

the skillet and gently boil until thickened and the mixture measures about 1

cup.

Evenly divide the tofu among 4 serving plates. Top with sauce and garnish with

scallions.

 

Makes 4 servings.

 

Per serving: 244 calories, 17.2 g fat, 4.7 g saturated fat, 0 mg cholesterol,

74 mg sodium, 14.2 g carbohydrate, 2.1 g dietary fiber, 8 g protein