Vegetables with tofu

Hot or cold, this dish makes a great meal and even greater leftovers. Quick tip: make this dish completely vegan by substituting a tablespoon of coconut oil for the butter.

1 medium kohlrabi
1 cup broccoli florets
2 Tbsp coconut oil
1 block (200g) firm tofu, cut in 1” chunks
1 Tbsp ginger, minced
1 Tbsp garlic, minced
2 Tbsp fresh lemon juice
1 Tbsp butter
1 tsp toasted sesame oil
1 tsp fresh tarragon, chopped
Sea salt and freshly
ground pepper, to taste


  1. Peel and cut the kohlrabi into 1” (2 .5cm) chunks.
  2. Steam the vegetables adding them to the steamer in the following order: kohlrabi first, then broccoli. Steam until tender.
  3. Meanwhile in a large saucepan, heat the coconut oil on medium heat and then sauté the tofu until golden.
  4. Add garlic and ginger and sauté again.
  5. Add lemon juice and butter. Simmer for 1 minute.
  6. Stir in sesame oil and tarragon.
  7. Arrange the tofu and vegetables on a platter, pour the sauce over top and serve immediately.




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