Garlicky Tofu with Coconut Herbed Rice

Votes: 2
Rating: 5
Rate this recipe!
Prep Time15minutes
Cook Time25minutes
Passive Time
Nutrition Facts
Garlicky Tofu with Coconut Herbed Rice
Amount Per Serving
Calories 396 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Sodium 460mg 19%
Potassium 267mg 8%
Total Carbohydrates 57g 19%
Dietary Fiber 5g 20%
Sugars 3g
Protein 13g 26%
Vitamin A 78%
Vitamin C 177%
Calcium 14%
Iron 42%
* Percent Daily Values are based on a 2000 calorie diet.

Tofu is amazing! However, not by itself. To me, the stuff straight out of the package is somewhat disgusting. It deserves to be baked, fried, broiled, sauteed and blackened.

I love garlic but when cooking with it there is a fine line between getting it crispy and burning it. Make sure to keep the heat at a medium-high temperature and be sure to keep stirring it when cooking.

I had some fresh basil and cilantro that on hand so I decided to toss it in the rice. The result was YUM!


Coconut Herbed Rice


  • 2 Tbl. olive oil
  • 1 large shallot finely diced
  • 3/4 cup fresh basil leaves, roughly chopped
  • 1/4 cup fresh cilantro leaves
  • 1 tsp. Reduced Sodium Vegetable Better Than Bouillon
  • 1 can Lite Coconut Milk
  • 3 cups water
  • 2 cups jasmine rice


  1. In a medium saucepan heat oil and add shallot, stirring constantly and cook for 2 min. over medium-high heat.
  2. Add Basil & Cilantro and stir just until coated and slightly wilted.
  3. Stir in remaining ingredients and bring to a boil.
  4. Turn heat down to low and continue cooking in covered pan for 20 to 25 minutes, or until all water is absorbed.

Garlicky Tofu


  • 14 oz. tofu, drained and sliced
  • 2 Tbl. olive oil
  • 1 Tbl. crushed garlic
  • 1/2 tsp. salt
  • 1 Tbl. low sodium tamari


  1. Heat oil in large saute pan.
  2. Add sliced drained tofu and cook over medium-high heat until slightly browned on both sides.
  3. Add crushed garlic and continue cooking until browned, but not burnt.
  4. Stir in salt and remove pan from heat.
  5. Add Tamari.

Roasted Veggies


  • 3 cups broccoli florets
  • 3 cups cauliflower flowers
  • 2 large tomatoes chopped
  • 2 Tbl. olive oil
  • 1/2 tsp. salt
  • 1 tsp. garlic powder
  • 1 tsp. onion powder


  1. Line a cookie sheet with foil and spray with cooking spray.
  2. Evenly distribute veggies and toss with olive oil and seasonings.
  3. Bake in 375 degree oven for 25 minutes or until crispy-tender.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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