Brothy Coconut Mustard Tofu

Brothy Coconut Mustard Tofu

5 from 1 vote
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Course: Vegetarian Recipes
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 4 servings
Calories: 380kcal


  • 1kg medium firm tofu, cubed
  • 2 Tbsp oil
  • 1 red chile, thinly sliced
  • 2 tins coconut milk
  • 2 Tbsp. honey (or maple)
  • 2 Tbsp Djion mustard
  • 1 tsp ground turmeric
  • 100g green beans, cut in half
  • ½ cup cherry tomatoes, halved
  • 2 tsp lime juice
  • For serving: chopped coriander, steamed rice, and lime wedges


  • Heat oven to 180 C. Press excess water from tofu and place on a lined baking tray. Season generously with salt and drizzle with oil. Place in oven and bake until golden ~ 15 mins.
  • Meanwhile, place mustard, honey, turmeric, coconut milk a teaspoon of salt into a large high sided fry pan over med-high heat and whisk to combine. Reduce for 15 mins.
  • Place beans and tomatoes into the broth and cook until beans are tender.
  • Add cooked tofu to the pan and squeeze lime over top. Taste for seasoning and adjust salt.
  • Serve over a bed of rice and scatter with coriander. Done!


Calories: 380kcal

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