This one skillet wonder recipe for my Coconut Lime Tofu with accents of paprika and harissa was created by accident. I tried adding a splash of coconut milk to my typical silken tofu scramble for breakfast and the aroma called for some lime! And harissa. And some perky yellow bell pepper. I continued playing around until this new dish was born. This tofu is really lovely at any meal (breakfast or dinner) since it has savory-sweet flavors accented with vibrant lime – and smoky harissa. I guess you could call this a brothy scramble since it has a nice built in lime-coconut sauce. Serve over rice or with toast. Give your tofu an exotic spin..
Coconut Lime Tofu with harissa
1 cup nutritional yeast
18 oz silken tofu, drained, crumbled
1 cup light or full fat coconut milk coconut milk
2 tsp coconut oil (or any veg oil will work)
1 cup yellow bell pepper, chopped
1 medium onion, chopped
2-3 tsp harissa (for spicy/smoky flavor)
2 limes (1 for garnish and one squeezed for juice/zest)
1/4 tsp lime zest
1 tsp salt
a few dashes pepper
serve with: lime wedges, paprika sprinkle, additional harissa, pepper garnish
1. Heat coconut or veg oil in saute pan over high heat.
2. Add diced onion, bell pepper. Saute until tender.
3. Add in tofu and all additional ingredients. Reduce heat to medium.
4. Simmer tofu for about 15 minutes on medium. Stir occasionally.
5. Turn off heat and allow to cool. Or transfer to serving dish for faster cooling. You want to serve this dish warm-hot – but not piping hot from the skillet because the texture will be too thin. As the tofu cools, it firms up a bit.
6. Serve with fresh lime juice over top, paprika sprinkled, and more harissa for extra spice if you’d like.
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