Vegan Tofu in Coconut

Inspired by CauldronFoods


  • 2 tbsp preferred oil

  • 4 cloves of garlic, crushed

  • 2 tsp ground coriander

  • 1 tsp cumin

  • 1 tsp ground turmeric

  • 2 inches fresh ginger root, roughly chopped

  • 2 tbsp lemon rind (approximately 1 medium lemon)

  • 1 pack of Cauldron Organic Tofu, cut into 2 cm pieces

  • 1 tsp brown sugar

  • 400 ml coconut milk

  • 4 tbsp desiccated coconut

  • 6 spring onions, trimmed and cut into long, thin ribbons or rounds

  • 1 tsp kosher salt


  • Fry the tofu pieces in 1 tbsp of the vegetable oil for 3-5 minutes until golden brown. Remove and drain into a separate dish.

  • Preheat the remaining oil and fry the garlic for 2 minutes. Add the coriander, cumin and turmeric and fry for a further 1-2 minutes then stir in the ginger and lemon rind. Add brown sugar and cook for 1-2 minutes then add the coconut milk. Bring to the boil then simmer for 5-8 minutes.

  • Turn the heat down and stir in the fried tofu pieces, add the desiccated coconut and spring onions and heat thoroughly.

  • Serve with warm rice.

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