Coconut Tofu Sauté

I’ve always been a big fan of coconut oil. Not only does it have amazing health benefits like antioxidants and *good* fats, it helps with satiety and adds a delicious flavor that other oils just can’t compete with!

So, last week, when Jen from Kelapo asked me if I’d like to try some of their extra virgin coconut oil, I couldn’t turn it down!

…..Organic, fair trade, cold pressed and unrefined….can’t get any better than that!

When buying any kind of oil, you want to look for labels that say “extra virgin”, “cold pressed” or “unrefined”. This means that the oil is from the first pressing of the coconut (or olive, linseed, sesame, etc.). It has the most amount of nutrients, flavor, and is the least processed oil that you can find.

One fun thing about coconut oil is that it changes consistencies  with the seasons. In the winter, it’s hard and you really need to dig it out of the jar. In the summer, it’s liquidy and you can pour it right into your pan. Today, it was exactly in between; jelly-like!


I decided to test the flavor of the oil with a simple vegetable saute.

INGREDIENTS
1 package tofu (extra firm)
3 small sweet potatoes
1.5 tbsp oilve oil
salt & pepper to taste
1.5 (rounded!) tsp. Kelapo coconut oil
1 large onion, roughly chopped
2.5 cups green beans
tiny splash of soy sauce

1. Preheat oven to 400*
2. Cut tofu into bite sized pieces, lay on a clean kitchen towel. Cover with the edges of the towel then top with the heaviest pots/pans/bowls you can find. Let sit for about 15 minutes (this process presses the water out of the tofu to make it more firm)

3. While tofu is sitting, slice sweet potatoes into small pieces, similar to the size of your tofu bites.
4. After tofu has been pressed, lightly toss both the tofu and sweet potato pieces in olive oil. Lay tofu and potatoes on baking sheets and sprinkle with salt and pepper.
5. Bake both for about 30/40 minutes, turning once halfway through. After flipping pieces, salt and pepper again.
6. Heat a large skillet on medium with 1 tsp cocount oil and lightly saute onion and green beans.

7. After beans are just tender, add 1/2 tsp oil, tofu and potatoes and gently toss, until all are covered in coconut oil.

8. Add 1 tsp. chili flakes for some spice and 1 quick splash of soy sauce for moisture.
9. Serve by itself, or with coconut rice

The flavor of the oil was delicious – it was like a tropical vacation for my mouth!

Do you have any favorite coconut oil recipes?

-Kat

Advertisements

2 responses to “Coconut Tofu Sauté

  1. Pingback: One Happy Blogger in NYC - We're Coconuts - Coconut Oil Cooking

  2. I cooked beets with the tofu and sweet potatoes and instead of beans and white onion, I used red onion, bok choi and snap peas. Just used what I had in the fridge and followed the same procedure. It turned out amazing, super colourful too. I did add a dash of sesame oil too. Thanks for the inspiration! 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s