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Vegan Coconut Lemongrass Tofu

  • Author: Gabrielle
  • Total Time: 20 minutes
  • Yield: 2-4 servings 1x





  • 1/2 cup fresh cilantro, finely chopped
  • 1 lime (wedges, garnish)



  1. Soak cashews in boiling water.
  2. Drain water from tofu with paper towels. Slice into cubes.
  3. Heat coconut oil in large saucepan or stock pot over medium heat.
  4. Add ginger, garlic, lemongrass paste, thai red curry paste, and sautee for about two minutes.
  5. Add the sliced red bell pepper and sauce until soft, about 5-7 minutes
  6. Add the coconut milk and soaked cashews to a high power blender. Blend until smooth. Add to the pan with the red bell pepper and add brown sugar, red pepper flakes, and bring to a boil. Reduce to a simmer. Cook for 5 mins.
  7. Add in the tofu, gently tossing and coating. Remove from heat, stir in the lime juice.
  8. Serve with jasmine rice and top with fresh cilantro and lime wedges.


  • Prep Time: 5
  • Cook Time: 15
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