Coconut Cabbage & Tofu with Lemongrass & Ginger (Vegan)

Recipe from Anna Stockwell via Epicurious

Husband-Tested in Alice’s Kitchen

Serves 4

It’s a happy day to me when I test a recipe that turns out to be easy, tasty, healthful and budget-friendly.  After tasting this dish, the hubby said, “Don’t lose this one.”  The only problem might be access to lemongrass.  However, I was able to find lemongrass in a squeeze tube in the produce section of a supermarket.  A trip to a farmers market or Asian grocery store should meet with success in future. 

1 (14.5 oz.) can coconut milk (full fat or lite)

1 lemongrass stalk, top half trimmed, tough outer layers removed, thinly sliced OR a generous squeeze of prepared lemongrass from a tube

4 garlic cloves, peeled

1 (2-inch) piece fresh ginger, peeled, coarsely chopped OR heaping Tablespoon of minced ginger from a jar

¾ to 1 Tablespoon kosher salt

¾ to 1 Tablespoon sugar (I used coconut sugar.)

1 teaspoon ground turmeric

½ teaspoon ground coriander

¼ teaspoon cayenne pepper

1 (14 oz.) block firm or extra-firm tofu, drained, pressed dry, and cut into cubes

1 small OR ½ large head of green cabbage (about 1½ pounds), cut into 2” wedges through the core

3-4 carrots, peeled and cut into 2” chunks

½ cup or so of toasted coconut flakes*

Steamed brown rice (I used whole-wheat orzo because I had run out of brown rice.)

Fresh lime, cut into wedges (Don’t skip the limes.  We thought they really added to the dish.)

Preheat the oven to 425F.

Puree the coconut milk, lemongrass, garlic, ginger, salt, sugar, turmeric, coriander and the cayenne in a blender until smooth.  Set aside.

Place the tofu cubes into a shallow 13” X 9” shallow baking dish.  Add the cabbage wedges and carrots.  Arrange in an even layer.  Pour the sauce over and toss very gently to coat.

Bake, basting the vegetables and tofu halfway through, until the carrots are fork tender, the liquid is almost evaporated, and the top is golden brown and lightly charred in places, about 40-45 minutes.  Let cool for 5 minutes.

Serve over brown rice and squeeze lime wedges over the whole. Top with coconut flakes. 

*To Toast Coconut Flakes: Before putting the main dish in the oven, place coconut flakes on a rimmed baking sheet.  Bake at for about 4 minutes, watching carefully so they don’t burn. 

Nutritional Information: (1 of 4 servings) 393 calories; 33 g carbohydrates; 27 g fat (20 g sat. fat); 14 g protein; 1192 mg sodium; 9 g fiber;