Ingredients:
¼ Cup Fresh Dill
2 Sliced Scallions
1 Block Extra firm Tofu – pressed
1 Cup Coconut cream or Coconut milk
1 ¼ Cup Vegetable Broth
Juice of 1 Lemon about 1/8 Cup
2 + 2 Tbsp Cornstarch
3 Tbsp Water
2 tsp Salt
Pepper to taste
Directions:
Press the tofu first and then cut tofu into cubes or desired thickness. Preheat oven to 425 degrees
I like to bake my Tofu first to get a little firmer texture, but this is an optional step. To do this, put the cut tofu into a Ziploc bag along with 2 Tbsp of cornstarch and shake. Using a baking sheet lined with parchment paper, lay out the tofu and bake for 15 minutes then turn over and bake an additional 10 minutes.
Make the lemon dill mixture by whisking vegetable broth, lemon juice, scallions, coconut milk, and salt together in a frying pan.
Mix the 2 Tbsp remaining cornstarch with water
Place the tofu in the lemon dill mixture and cook on medium heat about 10 minutes (the tofu can be marinated in the mixture 30 minutes up to overnight for additional flavor). Add the cornstarch mixture during cooking to thicken to a gravy like consistency.
Add additional salt and pepper to taste.
Serve immediately with potatoes, vegetables, or Rice.
Whole WhEAT Wellness 