Spicy Coconut Cashew Tofu Stir-Fry

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Spicy Coconut Cashew Tofu Stir-Fry

A wonderful vegetarian option for those meatless dinners…


  • 1 small can Organic Coconut Milk -Low Fat
  • 1 small lime
  • 1 tbsp. curry powder
  • 1 tsp paprika
  • 1 tsp chili powder (optional-you can also add some chili flakes for added “heat”)
  • dash of salt and pepper
  • 1 pkg extra firm tofu (Make sure the package says the tofu is made with NON-GMO soybeans.)
  • 2 tbsp avocado oil
  • 2 medium red bell peppers
  • 1 medium orange bell pepper
  • 4 cups broccoli (I used frozen as it cooks faster.)
  • 1 small red onion
  • 1/4 cup cashews (Optional)

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  1. Wash and prep your vegetables making sure to cut the peppers and onion into thin finger-like slices and setting aside.
  2. In a large glass measuring cup add 1 small can of low fat Organic Coconut Milk and all your spices. Mix well and set aside.
  3. Remove tofu from the package and press tofu between layers of paper towels to remove excess moisture.
  4. Heat a small non-stick skillet and spray with avocado oil. (About 1 tbsp. of oil.)  Cut tofu in half and brown tofu on all sides.  Remove skillet from heat and further cut the tofu into 3/4 inch cubes.  (Careful you don’t burn yourself.) Add your tofu back into the skillet and continue to brown stirring consistently making sure not to burn the tofu.  Once browned thoroughly remove from heat and set tofu aside.
  5. In a large wok heat 1 tbsp. of avocado oil and add your onions.  Sweat the onions slightly and add the remaining vegetables. Pour in coconut milk mixture, add your tofu, your cashews (optional) and cover. Reduce heat to a simmer for about 5-8 minutes or until vegetables are al dente (cooked to soften but firm to the bite).

Squeeze some fresh lime juice over the entire stir-fry and serve immediately. This dish can be served over quinoa, rice or sprouted grains.

Note:  This meal is fantastic with or without the chilli flakes and cashews that’s why I have put “optional” beside each.  My little munckins aren’t too fond of the added “heat” but then again most children aren’t.  I like to make the stir-fry without the cashews and chilli flakes/powder at first, remove 2 servings, and add them later right before serving myself and my husband. 

Recipe Yields: 4 Servings


PureSense Health Clients: 1 serving (without the grains) = 2 Vegetables, 3 Protein, 1 Fat. 

Note: Count as one addional protein if you add the cashews.

Enjoy! 🙂

2018-03-28T22:33:48-07:00 Meals, Recipes|