The most flavorful tofu dish with Thai-inspired flavors. This dish is packed with fresh basil, the perfect dose of heat and mending of flavors.
This dish is packed with flavor.
Heat from red pepper flakes, paprika, and black pepper.
Sweetness from maple syrup.
Freshness from fresh basil and lime.
Umami from mushrooms, soy sauce, and tofu.
This dish is inspired by Thai Beef which traditionally contains beef, different varieties of chilies, garlic, and soy sauce, such as in this recipe.
This recipe contains simple ingredients and starts with marinated tofu.
Extra-firm tofu is marinated in soy sauce, maple syrup, paprika, and black pepper.
Coconut oil is heated in a large saucepan and a mixture of onion, garlic, and mushrooms are sautéd until fragrant and soft. The marinated tofu is crumbled in and cooked for 5-6 minutes.
A spoonful of miso combined with water is added to the tofu along with 2 cups of fresh basil, soy sauce, and lime juice. Mixture is cooked for a few minutes more to mend the flavors.
I recommend serving this basil tofu with rice and topping with a fresh carrot slaw. The slaw is not featured in the image, but it is super easy to prepare.
Simply combine 1 cup julienned carrots, 1/2 cup chopped basil, juice from 1/2 lime, and 1/4 tsp salt. Top slaw on the tofu and serve! It can be stored in an airtight container in the fridge and makes a delicious addition to salads, sandwiches, and bowls.
This Thai-Inspired Basil Tofu is…
- Flavorful, fresh, and perfectly spiced
- Simple and easy
- 100% plant-based
- Oh so delicious!
The most flavorful tofu dish with Thai-inspired flavors. This dish is packed with fresh basil, the perfect dose of heat and mending of flavors.
- 14 oz. extra-firm tofu, pressed and drained
- ⅓ cup tamari or low-sodium soy sauce
- 1 tbsp maple syrup
- ½ tsp smoked sweet paprika
- ¼ tsp freshly cracked black pepper
- 2 tbsp coconut oil
- ½ white onion, diced
- 1 cup finely diced crimini mushrooms
- 4 cloves garlic, minced
- ½ tsp red pepper flakes
- 1 tbsp miso paste
- 2 cups fresh basil, roughly chopped
- ¼ cup tamari or low-sodium soy sauce
- 2 tbsp lime juice
- 1 tbsp maple syrup
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In a shallow baking dish, whisk together tamari, maple syrup, paprika, and black pepper. Cut tofu into rectangles and place in marinade. Let sit for 15 minutes, flip, then 15 minutes more. Store in fridge while preparing the rest.
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Heat 2 tbsp of coconut oil in a large skillet over medium-high heat. Add onion, mushrooms, garlic, and red pepper flakes. Cook for 5-6 minutes until fragrant and onions are translucent and soft. Roughly crumble in marinated tofu with your hands. Cook for 5 minutes more on medium heat. Whisk together miso paste with 2 tbsp of water to form a thin paste. Pour into the tofu and stir to combine. Cook for 1 minute.
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Whisk together tamari, lime juice, and maple syrup in a small bowl. Pour mixture into tofu along with fresh basil. Stir to combine. Allow to cook for 2 minutes then take off the heat.
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Serve basil tofu with fresh lime, dash of red pepper flakes, and carrot slaw (recipe listed in blog post).
