Micronesia Climate Change Alliance' plant-based cookbook

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and can be used in savory dishes.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and adds a nutty flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and has a richer flavor.

lime

💰Cheaper: lemon

Lemon is more widely available and offers a similar acidity.

Prepare rice according to package instructions and set aside.

Press tofu to remove excess moisture, then cut into cubes.

Heat oil in a pan over medium heat, add garlic, onion, and ginger until fragrant.

Add tofu cubes and cook until golden brown, about 5-7 minutes.

Stir in eggplant and cook until softened, about 5 minutes.

Add green beans and carrots, sauté for another 3-4 minutes.

Pour in coconut milk and soy sauce, stirring to combine.

Add spinach and bell pepper, cooking until just wilted, about 2 minutes.

Season with lime juice and chili pepper to taste.

Serve stir-fry over rice, garnished with fresh herbs or lime wedges.

Cooking Techniques

Spice Level:

Dietary

Allergens