Creamy Coconut Tofu

Prep Time: 10 min

Cook Time: 20 min

Total Time: 30 min

Servings: 4

Ingredients:

For tofu:

• 1 block (12.3oz) extra-firm tofu, drained, and torn into bite-sized pieces

• 3 tablespoons all-purpose flour

• ¼ teaspoon salt

• ¼ teaspoon black pepper

For sauce:

• 2 tablespoons olive oil

• 4 cloves garlic, minced

• 1 cup vegetable broth

• 1 cup full-fat coconut milk

• 2 tablespoons grated vegan parmesan cheese or regular cheese

• 1 teaspoon crushed red pepper flakes

• 1 teaspoon Italian seasoning

• Salt, to taste

• ⅓ cup sun-dried tomatoes, chopped

• 1 handful fresh basil leaves, chopped

Directions:

1. In a medium bowl, combine the tofu, flour, salt, and pepper. Gently toss until the tofu is evenly coated.

2. Heat the oil in a large skillet over medium-high heat. Once hot, add the tofu, shaking off any excess flour. Cook for a few minutes on each side until golden. Transfer the tofu to a plate and set aside.

3. Reduce the heat to medium and return the pan to the stove. Add the garlic and sauté for 1 min.

4. Pour in the broth, stirring to deglaze the pan. Stir in the coconut milk, cheese, crushed red pepper flakes, seasoning and salt. Mix well, bring to a simmer, and let cook for a few minutes.

5. Return the tofu to the pan and add the sun-dried tomatoes. Stir to coat everything in the sauce and let it cook for another few minutes.

6. Garnish with basil and serve with rice and broccoli.