Paleo Braised Tofu
Elevate your plant-based cooking game with our irresistible Paleo Braised Tofu recipe! Perfectly golden cubes of extra-firm tofu are simmered in a savory blend of coconut aminos, bone broth, and toasted sesame oil, infusing every bite with rich umami flavor. This dish is loaded with vibrant veggies like broccoli, red bell peppers, and julienned carrots, making it as nutritious as it is colorful. Minced garlic and ginger deliver a fragrant kick, while a splash of apple cider vinegar adds tangy depth. Suitable for both paleo and vegetarian diets (use vegetable broth for a veggie-friendly spin), this protein-packed recipe pairs wonderfully with cauliflower rice or as a hearty standalone dish. Ready in under an hour, it’s a wholesome, flavor-loaded dinner that celebrates fresh ingredients and sophisticated simplicity.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 14 oz extra-firm tofu, drained and pressed
- 2 tablespoons coconut oil
- 3 cloves garlic, minced
- 1 inch piece ginger, minced
- 0.25 cup coconut aminos
- 0.5 cup bone broth or vegetable broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon toasted sesame oil
- 2 green onions, sliced
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 1 carrot, julienned
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Begin by draining and pressing the tofu to remove excess moisture. Cut it into 1-inch cubes.
Heat the coconut oil in a large skillet over medium-high heat. Add the tofu cubes in a single layer and cook until they are golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
In the same skillet, add the minced garlic and ginger and sauté for about 1 minute until fragrant.
Stir in the coconut aminos, bone broth (or vegetable broth for a vegetarian option), apple cider vinegar, and toasted sesame oil.
Return the tofu to the skillet and bring the liquid to a simmer. Allow to braise for about 10 minutes, turning the tofu occasionally to absorb the sauce.
Add the sliced red bell pepper, broccoli florets, and julienned carrot to the skillet. Stir well to coat the vegetables with the sauce.
Cover the skillet with a lid and let the mixture cook for another 5-7 minutes, or until the vegetables are tender-crisp.
Season with sea salt and black pepper to taste.
Garnish with sliced green onions before serving. Enjoy your Paleo Braised Tofu with additional vegetables or cauliflower rice.
Nutrition Facts
Calories |
1084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2520 mg | 110% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 25.6 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2883 mg | 222% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1660 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
