Pan-Seared Coriander-Lime Vegan 'Snapper' with Stovetop Sweet Potato Wedges
Enjoy a vibrant, vegan take on pan-seared snapper using marinated tofu fillets, paired with quick stovetop sweet potato wedges and a zesty coriander-lime sauce. This satisfying dish comes together in under 20 minutes, perfect for a healthy, plant-based meal.
- 16 oz extra-firm tofu
- 2 whole sweet potatoes, medium
- 2 tbsp cornstarch
- 3 tbsp olive oil
- 3 tbsp fresh lime juice
- 0.25 cup fresh cilantro, chopped
- 2 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp sea salt
- 0.5 tsp black pepper
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Instructions
Peel and cut sweet potatoes into wedges. Toss with 1 tbsp olive oil, half the salt, and smoked paprika. Sauté in a large nonstick skillet over medium-high heat, stirring occasionally until golden and tender.
⏱️ 10 minutes 🌡️ Medium-highWhile potatoes cook, slice tofu into 4 fillets. Pat dry, then coat both sides with cornstarch, ground coriander, garlic powder, remaining salt, and black pepper.
⏱️ 2 minutesHeat remaining 2 tbsp olive oil in a separate skillet over medium-high. Add tofu fillets and sear 3-4 minutes per side until crisp and golden.
⏱️ 7 minutes 🌡️ Medium-highWhisk together lime juice and chopped cilantro. Plate tofu 'snapper' with sweet potato wedges and drizzle with coriander-lime sauce.
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Nutrition Information
Per serving. Values are approximate and may vary.
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