Coconut and Berries

Healthy, Vegan Recipes by Emma Potts

  • 
  • 
  • 
  • 
  • 
  • Home
  • About
  • Contact
  • Recipes
    • All Recipes
    • Beverage
    • Breakfast
    • Dessert
    • Dips and Sauces
    • Main Dish
    • Salads
    • Snacks
    • Sides and Starters
    • Raw
  • Press
  • Inspiration
  • Reviews
    • Product Reviews
    • Restaurant Reviews
    • Cookbook Reviews
    • Recipe Reviews

Chili-Lime Crusted Tofu with Creamy Herbed Rice

I typically rely on beans and lentils, whole grains, nuts and seeds for the bulk of my protein needs and am more than happy eating this way most of the time. Every now and again though I get a hankering for a good chunk of tofu or tempeh- perhaps the vegan equivalent to an omnivore’s steak cravings?!

Chli-Lime Crusted Tofu with Creamy, Herbed Rice

If you’ve cooked with tofu before it’s almost inevitable that the first few times it was verging on inedible. Learning to cook tofu well is definitely something that took me some time. For the weekly @veganrecipehour chat on Twitter last week (Thursdays 8-9pm GMT #veganrecipehour) we were talking about all things tofu, sharing tips and recipes and so I dug out a few of my favourites from the archives:

Cauliflower Fried “Rice” with Grilled Asian Tofu

Nutty Crusted Tofu, Mediterranean Israeli Couscous Pilaf & Roasted Red Pepper Sauce

Cheesy Tofu Scramble & Chipotle Sweet Potato Tacos

The key to good tofu almost always comes down to pressing and marinating. You need to first squeeze out the watery liquid in the tofu so it can soak up your marinade and give it the flavour it doesn’t have on its own.

Chili-Lime Crusted Tofu with Creamy, Herbed Rice

I used a recipe similar to my simple Asian grilled tofu, then added a crunchy cornflake topping spiked with lime zest, chili and herbs before putting it in the oven to get nice and chewy.  In the pictures It’s shown cut into two but I would actually recommend cutting the rectangles in half again to get thinner slices for a better texture.

The tofu is quite spicy but the creamy, herbed rice is a lovely cooling contrast and will soothe your tingling lips!

Chili-Lime Crusted Tofu with Creamy, Herbed Rice

Chiil-Lime Crusted Tofu with Creamy Herbed Rice:

1/2 400g/14oz pkg Firm Tofu, Pressed and sliced into 2 (or 4) rectangles
2T Mirin
3/4T Tamari
1/2T Lime Juice
1/2t Toasted Sesame Oil
1/3C Crushed Cornflakes OR Breadcrumbs
1 Small Chili, deseeded and minced
Zest of 1 Lime
1T Chopped Fresh Basil
1T Olive Oil
Salt & Pepper

For the Rice:

1/2C Long-Grain Brown Rice
1/2T Olive Oil
1/4 Red Onion, diced small
1/2 Red Pepper, diced small
Large Handful of Spinach (approx 50g/2oz)
2T Chopped Fresh Basil
1/2C Unsweetened Non-dairy Yogurt
1T Lime Juice
Salt & Pepper

Combine mirin, tamari, lime juice and sesame oil, place tofu rectangles in a dish and pour over this mixture. Leave to marinade for a minimum of 1 hour.

Preheat oven to 180C/350F

Combine cornflakes ( use a food processor or a rolling pin to crush them), chili, lime zest, basil and oil and season well with salt and pepper.

Transfer tofu to an oven-proof dish and top with the cornflake mixture.

Bake for 20-25 minutes.

Cook brown rice according to pkg instructions. I use the absorption method.

Sauté onion and pepper in the oil until soft (5-10 mins) then stir through the spinach just to wilt.

Add the vegetables to the rice along with the yogurt, basil and lime and again season well with salt and pepper.

Serve alongside the baked tofu.

Serves 2

I’m submitting this recipe to the weekly link-up, Wellness Weekends.

Chili-Lime Crusted Tofu with Creamy, Herbed Rice

If you liked the dish I brought along to the Virtual Vegan Potluck- Vegan Crepes with Date & Orange Compote & Cinnamon Ice-Cream-I’d really appreciate you voting for Coconut and Berries in the dessert category. You can select your favourite for each of the 8 course categories here. Thank you!

If you’re new to Coconut and Berries, Please sign up for email updates and join me elsewhere: I’m on Facebook, Pinterest, Instagram (@coconutandberries), Google + and Twitter!

Share

November 24, 2013 —

← Chocolate Pumpkin & Cranberry Muffins (GF) Review & Giveaway: Super Healthy Snacks and Treats →

Comments

  1. bandhnabajaj says

    November 24, 2013 at 2:52 pm

    Yummy! What a good idea to crush cornflakes as a topping!! I’ve ade cornflake tofu by deepfrying but this seems to much healthier!
    xx

    • coconutandberries says

      November 24, 2013 at 5:39 pm

      Thank you! I’ve never seen the deep-fried kind but baked it stays nice and crispy anyway.

      • bandhnabajaj says

        November 24, 2013 at 8:47 pm

        That’s good! :) Will be following your blog - look forward to your posts!
        xx
        B

  2. DreenaBurton (@dreenaburton) says

    November 24, 2013 at 3:39 pm

    This looks DYNAMITE! Going to share up - very creative, Emma! xx

    • coconutandberries says

      November 24, 2013 at 5:40 pm

      Thanks so much Dreena. Not too kiddo-friendly with chili I’m afraid but there’s room for plenty of flexibility with the seasonings.

  3. Poppy says

    November 24, 2013 at 5:08 pm

    Yummmmmmy!

    • coconutandberries says

      November 24, 2013 at 5:41 pm

      Hehe. It was pretty yummy!

      • Poppy says

        November 24, 2013 at 6:10 pm

        I bet! Love the creamy rice!

  4. Caeli @ Little Vegan Bear says

    November 24, 2013 at 6:57 pm

    Love the idea of the cornflake topping - looks amazing!

    • coconutandberries says

      November 24, 2013 at 10:32 pm

      Thanks! I saw a breadcrumb topped fish thing,wanted to give it a vegan makeover and stumbled across my underused cornflakes 😀

  5. londonveganbird says

    November 24, 2013 at 7:00 pm

    I would never think of doing something like this with tofu. It looks amazing. Will be giving this a go. I am loving learning new ways of cooking with it. Thank you for the inspiration.

    • coconutandberries says

      November 24, 2013 at 10:33 pm

      My pleasure! Lovely to discover your blog too. Always nice to read of other UK vegans, especially down South 😀

  6. luminousvegans says

    November 25, 2013 at 12:17 am

    Oh man this looks so good and the flavors sound like something I would love. I wish I could have this for dinner tonight!

    • coconutandberries says

      November 25, 2013 at 1:41 pm

      Great. The chili cleared off any lingering signs of my cold too!

  7. Kari @ bite-sized thoughts says

    November 25, 2013 at 12:48 am

    Oh, delicious! I haven’t had tofu steaks for a long time but now you’ve set off a craving :) Interestingly, though, I have shifted from mostly eating legumes in my earlier veggie days to having far more tofu now. I guess learning to cook it well sparked a love affair! I try to keep it to a few days per week so as not to overdo it, but I do love the stuff.

    • coconutandberries says

      November 25, 2013 at 1:42 pm

      I would probably eat tofu more regularly if I wasn’t such a scrooge! Legumes are much cheaper!

  8. Laura says

    November 25, 2013 at 2:16 am

    I’m the same way - I only eat tofu, tempeh, etc when eating out. These recipes look good for some experimentation and when the craving hits!

    • coconutandberries says

      November 25, 2013 at 1:43 pm

      It feels like a treat when I only have it from time to time :) Definitely feel free to mix up the seasonings etc. if you have a try.

  9. Atikatika says

    November 25, 2013 at 9:38 am

    Your tofu and creamy rice looks amazing! I found a new way to cook rice and tofu, thanks for sharing :)

    • coconutandberries says

      November 25, 2013 at 1:45 pm

      Great! Glad to give you some new ideas :)

  10. Poppy says

    November 25, 2013 at 10:21 pm

    Hey! I have nominated you for the Dragon’s Loyalty Award!
    http://bunnykitchen.com/2013/11/25/dragons-loyalty-award/

    • coconutandberries says

      November 27, 2013 at 9:38 am

      Thank so much Poppy 😀

      • Poppy says

        November 29, 2013 at 2:36 pm

        My pleasure!

  11. celestedimilla says

    November 25, 2013 at 10:55 pm

    Your photos are so crisp and colorful! I SO wish I could take photos like that. Really yummy food here too!! :)

    • coconutandberries says

      November 27, 2013 at 9:55 am

      Thanks Celeste. I was a little annoyed with myself this time as I left it a little late and was racing against the setting sun!

  12. Richa says

    November 26, 2013 at 8:10 am

    I was wondering what that was on top of the tofu when i saw the picture. the cornflakes are a brillin idea.. all the flavors work so well together

    • coconutandberries says

      November 27, 2013 at 9:54 am

      I have a giant bag lying around and am not into them for breakfast so much so I’ve been trying to think of how to use them…!

  13. Joanne says

    November 26, 2013 at 12:17 pm

    We have similar cravings…I can go a long time without wanting tofu or tempeh and then all of a sudden a craving will hit! Maybe it’s something in the soy? Or a need for calcium? Who knows. I love how you’re prepared it here! So beautiful!

    • coconutandberries says

      November 27, 2013 at 9:52 am

      You might be right! Or maybe it’s a texture thing? Glad you like the look of this dish anyway.

  14. sonja@vesenmork says

    November 26, 2013 at 3:09 pm

    I love the topping idea, using cornflakes, that’s so creative. I would have to pass on this dish I’m afraid, I think it would be way to spicy for my liking. I voted for you in the potluck competition :)

    • coconutandberries says

      November 27, 2013 at 9:51 am

      Thanks for your vote Sonja :)

  15. dosedependent says

    November 28, 2013 at 6:03 am

    Reblogged this on Dose Dependent and commented:
    I just adore finding new delicious recipes and ways to enjoy tofu! I had to reblog this so I would be sure to find it and try it. As the author mentions, tofu can be tricky when you are first starting to try it in recipes and I am certainly no expert with it but I have had quite a bit of success with several recipes thus far. if you are a bit shy of new foods, trying tofu at a trusted restaurant can be a nice way to dip your toe in the water but if you are the sort who likes to take the plunge, I’d say give it a whirl. Oh, and tofu makes great desserts as well - very versatile. Let me know if you try this recipe before I do!

    Happy Cooking!!

    • coconutandberries says

      November 29, 2013 at 1:45 pm

      Thanks so much for sharing! I hope you get to make it eventually and that you enjoy 😀

  16. dosedependent says

    November 28, 2013 at 6:04 am

    Had to reblog this as it looks so delicious and I couldn’t risk forgetting where I had seen it! :)

  17. flickingthevs says

    November 28, 2013 at 11:52 am

    I often find myself having discussions with non-vegans about tofu - I think so many have had bad experiences, it’s quite difficult to persuade them that it can actually be a thing of wonder if treated right. Yours looks lovely - I can see the crunch of the tofu and the creamy rice being rather heavenly together!

    • coconutandberries says

      November 29, 2013 at 1:31 pm

      It is such a shame isn’t it? I know it took me a while to get it sussed though.

  18. Maggie Muggins says

    November 28, 2013 at 3:13 pm

    Yum! I love crunch textures added to tofu and the flavours sound super tasty! Totally would love a plate of this for dinner tonight.

    • coconutandberries says

      November 29, 2013 at 1:27 pm

      😀 This one’s vying with my nutty-crusted tofu for my favourite tofu recipe!

  19. Johanna GGG says

    November 29, 2013 at 11:09 am

    oh that recipe looks so delicious - I rarely cook tofu as a steak but we eat it quite a lot and never tire of it (but I did have a bad experience the first time I cooked it - it can be bland) - especially love the crunchy crumbs and your method is so much easier than dipping in crumbs

    • coconutandberries says

      November 29, 2013 at 1:15 pm

      Thanks Johanna. I still need to try your tofu bacon! It’s such a shame that tofu has a bad rep amongst so many as it can really be delicious and is so versatile.

  20. veganmiam.com says

    November 30, 2013 at 8:14 pm

    I love savory and tart tofu with a bit of texture, what a brilliant way to use cornflakes. The creamy herbed rice is a fantastic side dish - I’ve never used yogurt as a base for creamy dishes.

    • coconutandberries says

      December 2, 2013 at 9:59 am

      Thanks Rika. I liked the extra tanginess it brought. Nice and cooling alongside the spicy tofu!

  21. Oh My Veggies (@ohmyveggies) says

    December 1, 2013 at 1:26 am

    This is absolutely brilliant! I love tofu with a crunchy exterior. :)

    • coconutandberries says

      December 2, 2013 at 10:11 am

      Glad you like the idea Kiersten :) I loved that crunch too.

  22. Anna {Herbivore Triathlete} says

    December 2, 2013 at 12:50 am

    That rice looks delicious! I too get cravings for tofu and tempeh. I’ve started to keep a stash of pressed tofu in the freezer, so when a craving (or recipe!) hits, I’ve got some ready to marinate and cook. Thanks for sharing this recipe.

    • coconutandberries says

      December 2, 2013 at 3:46 pm

      That’s a great idea! Does it come out the same texture?

I’m Emma, a passionate vegan foodie sharing my kitchen adventures and healthy plant-based creations. Hope you stick around!

Follow on Bloglovin

Make sure you never miss a recipe. Subscribe here!

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Tasty Food Photography eBook.
Froothie Optimum 9400
Vibrant Life Cleanse Program & Cookbook

Tags

Almond Milk Almonds Appetizer Avocado Baked Banana Basil breakfast Carrots Cashews Chickpeas Chocolate Cinnamon Coconut Coconut Milk Coconut Oil Coriander Courgette Dates Dessert Ginger Gluten-free Kale Lemon Lentils Lunch Main Dish Mint Oats orange Parsley Quinoa Raw Red Pepper Review Salad Salad Dressing Side-dish Smoothie Snack Tofu Tomatoes Vegan Vegan MoFo Walnuts

Follow Coconut and Berries on Instagram

Vegan Woman Top Vegan Blogs to Watch 2014 Winner

Latest Recipes

  • Update + Coconut and Berries in 2016
  • Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  • A Vegan Dinner Party with La Belle Assiette
  • Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  • Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]

Popular Recipes Lately

Lemony Lentil, Potato & Pea Curry
Choosing Raw: The Book
"Cheesy" Leek & Broccoli Tartlets (Vegan, Gluten-free, Soy-Free)
Macro Bowl with Carrot-Ginger-Almond Sauce
Optimum 600 Juicer - Froothie
Ad
  • About
  • Contact
  • Inspiration
  • Recipes
  • All Recipes
  • Reviews
Copyright © 2013 Emma Potts and Coconut and Berries . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to with appropriate and specific direction to the original content.
Coconut and Berries is a participant in the Amazon Services Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Copyright © 2019 · Coconut and Berries · Designed By Beautiful Dawn Designs